Fritters? Latkes? Hashbrowns? Something like that. But with zucchini and rutabaga instead of white potato, they were just as delicious (especially when dipped in ketchup) but way healthier. Plus it was a great way to use up what will hopefully be the last of my winter CSA vegetables. (I am getting real tired of roots and greens.)
These do have a bit of flour in them, but if you’re gluten-free or doing the paleo thing, substitute almond flour, and it will be just as good.
I guess technically these are a side dish and would be great as the starch alongside a main course. But I’ve had them as a main dish along with sauteed greens or a salad. They’re definitely versatile and would be appropriate for breakfast, lunch, or dinner.
As with most of my root-vegetable recipes, you can use pretty much any combination of root vegetables you have on hand. Straight-up zucchini would be good, using some sweet potato would be delicious. Whatever. Use your imagination.
It took some time to prepare these, mostly just because it takes a while to grate vegetables. But the nice thing about it was that I fried up a bunch of them and saved extras in the fridge. They were really easy to re-heat (in the convection oven, baking on 350 until warm) and have as a snack or as part of a quick, last-minute meal.
You may like these served latke-style with sour cream and apple sauce. I preferred them with ketchup, like hashbrowns. Yum.
Zucchini and Rutabaga Fritters adapted from SlimPalate.com
1 medium zucchini (about 200 g)
1 medium rutabaga (about 200 g)
1 clove garlic
1/2 cup flour (or almond flour, to be gluten-free)
1/4 cup parmigiana reggiano, grated and packed down
2 eggs, beaten
salt and pepper to taste
Oil for frying (I used garlic grapeseed oil)
Grate zucchini and rutabaga with a medium-sized grater. Add a dash of salt. Place shredded vegetables in a clean paper towel and squeeze to get as much liquid out of it as possible.
Place in a large bowl and add beaten eggs, garlic, flour, cheese, and fresh ground black pepper. Mix well.
Heat 2 tablespoons of cooking oil over medium heat in a large skillet, and wait for the pan to get hot. Once oil is shimmering, add spoonfuls of mixture to the pan. Fry until golden brown, about 2-3 minutes per side.
Place on platter lined with paper towels to soak up any grease. Serve with sides of salt, pepper, sour cream, applesauce, and/or ketchup.
Linking up with:
YOLO Mondays from Still Being Molly and Lipgloss and Crayons
Market Yourself Monday from Sumo’s Sweet Stuff
Time for a Party from Fine Craft Guild
Made by you Monday from Skip to my Lou
Anything & Everything Link-Up from My Thrifty Chic and The Sapphire Bee
Time to Sparkle from Love Grows Wild, Inside BruCrew Life, The Recipe Critic, and The Gunny Sack
Wine & Plum 
Great recipe! I had to drop by from YOLO in the hope of finding out what rutabaga is…. we don’t have that vegetable (I think) in NZ.
Haha, yes, it goes by many names. You may know it as a swede or a swedish turnip?
But that said, we have them here, and I had never eaten one until a few months ago! They’re not very popular here.
You’re right we do have them (swede) – not that popular here either (other than to feed cows) but I have used them before. They make a great roast vege and addition to a sweeter style mash. Thanks I’ll have to try them in a fritter now!
I mashed them with garlic (https://wineandplum.com/2013/02/25/mashed-rutabagas/) and I hid some in a carrot soup (https://wineandplum.com/2013/04/21/curry-carrot-rutabaga-soup/). I’ve gotten a TON of them in our weekly veggie delivery, so I’ve had to think of creative ways to use them!
Thanks so much for stopping by! And btw, I visited your blog, and I loved your post about belts!
ANOTHER great idea! You rock! Thank you so much for participating in ‘Time for a Party’ at the Fine Craft Guild. Love you contributions!! ~ Rose
Thanks so much, Rose! I’m happy to join you all. :)