Calm Eats: Make these Zucchini Rutabaga Fritters

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

1. 1. In a small mixing bowl, combine mayo, lemon juice, mustard, salt and dill and set aside.

1. 1. Grate zucchini and rutabaga (you should have four cups total – two of each).

1. 1. Add grated zucchini and rutabaga to a kitchen towel or mesh cloth and squeeze as much water out as possible.

1. 1. Add to a large bowl and add in nutritional yeast, 1 Tbsp dill, cumin, garlic powder, salt, pepper, eggs, cassava flour and baking soda.

1. 1. With your hands, mix everything really well and form into 12 patties.

1. 1. 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.)

1. 1. Place fritters on a paper towel-lined plate to rest and serve right away.

1. 1. 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.