Rutabaga Fritters

Rutabaga Fritters

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Carolyn Haas


I discovered that I liked rutabagas when making a pastie recipe from one of my favorite cooks! This is an adaptation of a recipe found on a German blog that I follow.


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15 Min
10 Min
Stove Top


  • 1/2 lb
    rutabaga, peeled
  • ·
  • 1/2 small
    onion, minced
  • 1
  • 1 tsp
    italian seasoning -herb mix
  • 1/4 c
    all-purpose flour
  • ·
  • 2 Tbsp
    regular dried or panko breadcrumbs
  • 1/2 tsp
    white sugar
  • ·
    olive oil for frying
  • 1 tsp
    horseradish cream, to garnish, optional
  • 1 tsp
    coarse ground dijon mustard, to garnish, optional

How to Make Rutabaga Fritters


  1. Grate the rutabagas into a bowl and mix them with ½ teaspoon salt. Let stand for a few minutes, then squeeze in a clean dish towel to remove most of the liquid.
  2. Mix onion into the grated rutabaga.
  3. Beat the egg and add it to the rutabaga with a pinch of salt, Italian seasoning, flour, sugar and a large pinch of black pepper. Mix well. Finally, add the bread crumbs and mix again.
  4. Heat enough oil to cover the bottom of a non-stick skillet. Place about 2 tablespoons of rutabaga mixture for each fritter in the skillet. Do not crowd them. As the fritters are frying, gently flatten them with a spatula.
  5. Once the fritters are browned on one side, carefully turn them over and brown the other side. Put finished fritters on paper towel lined pan and keep warm in oven while continuing to fry the remaining fritters. Add extra oil if needed. Salt and pepper to taste. Serve with a dab of horseradish sauce, mustard, or both!

Printable Recipe Card

About Rutabaga Fritters

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: German
Dietary Needs: Vegetarian
Hashtag: #german

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