Rutabaga Latkes




It’s official. I have a new vegetable crush, and a really big one for that matters. One as big as the vegetable in question: rutabagas! You know, these massive, round turnip look-alikes? Though my obsession only started last week end,  I already bought rutabagas twice over that single week. I’m not kidding, this (see photo) is a serious matter.

DSC_0038-2It all started on Valentine’s Day. On Saturday morning, I decided to brave the snow storm to go to the farmers’ market. Little did I know I would only find a couple of tables at the usual spot.  Most vendors didn’t show up because of the cold. Though that’s understandable (and I probably should’ve considered it), I was frustrated. I had braved the morning snow, for 3 vendors only. My favorite fresh herbs and produce vendors weren’t there. I was lost.



I still decided to wander through the (single) aisle of the market, in case something would catch my eye. I was determined to find a new vegetable to work with, and reward the vendors who did show up for their effort. That’s when I saw small, beautiful, snow-covered rutabagas sitting on a table. I remembered trying them at Vedge, a hip vegetarian restaurant in Philly, but I’d never bought any. Frankly, their massive size at our local grocery store always intimidated me. I mean, these things are bigger than a green cabage there (GMO? I think so)! Things were different at the farmer’s market though, so I naturally jumped on the (smaller) opportunity.



I went home and opted for something easy and a typical crowd pleaser: oven fries. Boy was that a revelation! The way I see it, rutabagas are similar to a blend of turnip, cabbage, radish, and potato. All that with a slight delicious sweetness. They are an amazing low-carb alternative for potato cravings. Emboldened by my rutabaga fries’ success, I decided to try out latkes. If they’re going to be a potato substitute, might as well try them under different shapes. These were so delicious! I smothered them with vegetable cream cheese (highly recommended!) and added a drizzle of hot sauce to spice things up. They were crunchy, caramelized, and sweet altogether. I like my latkes “shreddy” rather than “cakey” so I added very little flour, but these can be turned into your typical fried, doughy latkes anytime. Bon appétit!


Total time: 25 minutes


  • 1 small rutabaga
  • 1 egg
  • 2 tbsp flour
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp turmeric
  • fresh parsley
  • a dollop of cream cheese/ricotta/sour cream (optional)
  • olive oil
  • garlic sea salt and lemon pepper


  1. Start off by peeling the rutabaga. Then, shred it all with a relatively large grater.
  2. Using a clean kitchen towel, or cheese cloth, squeeze out all of the moisture from the shredded rutabaga.
  3. Add an egg lightly beaten, and 2 tbsp of flour. This will act as a binder (the more flour you add, the more cake-y). Mix it all together and make sure all of the shreds are well coated. Add the spices, garlic salt and lemon pepper, and mix again.
  4. Heat some olive oil in a large pan. Scoop dollops of “batter” in the pan and let them sizzle. When they are golden brown, flip them over. Cook until both sides are crispy, and their edges are slightly caramelized.
  5. Serve the latkes with a dollop of cream cheese (or sour cream, ricotta etc…), a drizzle of hot sauce, and some roughly chopped fresh parsley. Sprinkle with a touch of sea salt. Enjoy!

TIP: These would also be amazing using a blend of veggies, like rutabagas and sweet potato or carrots and onions!



Temps Total: 25 minutes


  • 1 petit rutabaga (navet fourrager)
  • 1 œuf
  • 2 c.s de farine
  • 1 c.c de paprika
  • 1/2 c.c de piment de cayenne
  • 1 c.c de turmeric
  • persil frais
  • une cuillerée de cream cheese/ricotta/crème fraîche (optionnel)
  • huile d’olive
  • sel de mer à l’ail et poivre citronné


  1. Commencez par peler le rutabaga. Puis, râpez le grossièrement.
  2. A l’aide d’un torchon de cuisine propre, serrez le rutabaga râpé pour en extraire le maximum de liquide.
  3. Ajoutez un œuf légèrement battu et 2 c.s de farine. Cela permettra aux beignets de rester entiers. Mélangez bien le tout. Ajoutez ensuite les épices, le sel et le poivre, et mélangez à nouveau.
  4. Faites chauffer de l’huile d’olive dans une poêle. Ajoutez des cuillerées du mélange de rutabagas rapés et laissez les beignets dorer. Une fois qu’ils sont bien bruns d’un côté, retournez les et laissez l’autre côté caraméliser à son tour.
  5. Servez ces beignets avec une cuillerée de cream cheese (ou crème fraîche), un filet de sauce piquante, et du persil frais grossièrement émincé. Ajoutez une dernière touche de sel de mer. Bon appétit!

LE PLUS: Ces beignets seraient aussi délicieux avec un mélange rutabaga-patate douce, carottes, ou oignons! 


18 thoughts on “Rutabaga Latkes

  1. I loved learning more about rutabagas through your colorful way array with words! How do I make them as oven fries? Is it similar to how I do it with sweet potato fries? Have you tried this with turnips or parsnips? I tried parsnips once and it had a very mashed potato texture, and while I removed the bitter inside very carefully, I did leave the skin on when roasting before I mashed them. They were sweet and fluffy but after a while I notice a bitter after taste for some reason, which could be the skin or that I left a little bit of core inside? Any one’s helpful comments to this is most appreciated! 🙂

    1. Hi! Yes, exactly like sweet potato fries. I peel them, cut them in strips, toss them with olive oil and seasoning, and place them in the oven for 35-40 minutes, tossing halfway through.

  2. I was the only child in my family that loved rutabagas, so I’ve been eating them from early on. My mother was always happy to cook them for dinner because her father grew them on his farm and we always had a ready supply. I love them to this day, and was excited to see your recipe. I can’t wait to try it.

  3. Love rutabagas. I have a recipe for hasselback roasted rutabagas on my blog and I just spiralized to make “pasta”, which might be my new addiction. Thanks for the recipe. I’ll have to try it, although I will adapt to not use eggs.

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