Zucchini and Rutabaga Fritters are super easy to make, delicious, light and make for a simple main dish or side.
Recipe & Photos by Daniela Modesto
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 12
Ingredients
- 2 cups shredded zucchini
- 2 cups shredded rutabaga
- 2 Tbsp nutritional yeast
- 1Tbsp fresh dill, plus 2 tsp
- 1 tsp ground cumin
- ½ tsp garlic powder
- 1 tsp salt
- ¼ tsp ground pepper
- 2 eggs, beaten
- 1 cup cassava flower (or 1 cup almond flour for low-carb option)
- 1 Tbsp ground flax seeds or flaxmeal
- ½ tsp baking soda
- 2 Tbsp (or more) extra virgin olive oil
- ½ cup mayo
- 2 Tbsp lemon juice
- 1 tsp Dijon mustard
- salt to taste
Instructions
- In a small mixing bowl, combine mayo, lemon juice, mustard, salt and dill and set aside.
- Grate zucchini and rutabaga (you should have four cups total – two of each).
- Add grated zucchini and rutabaga to a kitchen towel or mesh cloth and squeeze as much water out as possible.
- Add to a large bowl and add in nutritional yeast, 1 Tbsp dill, cumin, garlic powder, salt, pepper, eggs, cassava flour and baking soda.
- With your hands, mix everything really well and form into 12 patties.
- Preheat a large non-stick frying pan on medium-high, add oil and cook fritters on both sides for about 2-3 minutes until brown. (You’ll likely have to cook them in batches, so add more oil if needed in between.)
- Place fritters on a paper towel-lined plate to rest and serve right away.
- Store any leftovers in an air-tight container for up to a week. They can be reheated or eaten cold as well.
Notes
- Make sure you squeeze as much water out of the vegetables as possible. Too much water will make your fritters mushy.
- Be sure to pre-heat your pan well enough. If you’re using a well-seasoned cast iron or aluminum pan, pre-heat it for 5 minutes to ensure fritters don’t stick.
