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Appetizers/ Sides

Zucchini Rutabaga Fritters (Paleo, Whole 30, Low-Carb Option)

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Zucchini Rutabaga Fritters are super easy to make, delicious, light and make for an easy main dish or side.

Zucchini Rutabaga Fritters on plate with dill
Eggs, grated rutabaga and zucchini, cassava flour, cumin on spoon and nutritional yeast on table
Egg shells on plate

Weird to say that I’ve been obsessed with zucchini and rutabaga fritters, but I have been. I think about them all the time. Want them for lunch, for dinner, as a cold snack…pretty much any time. I haven’t gotten around to dreaming about them yet, but that’s only a matter of time. Probably tonight.

Okay all joking aside, these zucchini rutabaga fritters have that something about that makes them irresistibly good. Could be that they have a slightly nutty taste to them, or even a little cheesy, even though they’re dairy-free. There is something about them that just clicks for me.

I’m certain you’re no stranger to zucchini. And if since you’re reading this blog, I’m going to go on a limb and say that you likely have or have had zucchini in your fridge in the last week or so. But what about rutabaga?

If you haven’t tried rutabaga yet, I highly recommend you get your hands on one as quickly as possible. It’s one of the most unassuming and delicious vegetables. It’s not the most beautiful one and often gets passed over because of its unappealing look and wax coating. But once all of that is peeled away, you’ll end up with a truly versatile ingredient.

When combining, zucchini and rutabaga with some special ingredients, you’re going to end up with a delicious fritter, dipped in a creamy dill mayo that may just become a staple in your house too! So let’s jump in.

Zucchini Rutabaga Fritters at a glance:

  • Paleo
  • Whole 30
  • Gluten-Free
  • Grain-Free
  • Dairy-Free
  • Vegetarian
  • Easy to make
  • Delicious and nutritious

Ingredients for Zucchini Rutabaga Fritters:

  • Zucchini – grated
  • Rutabaga – grated
  • Nutritional Yeast – I prefer using Bragg because of its nutty, cheesy flavor.
  • Cassava Flour – I’ve used a lot of different cassava flour but I find the consistency of Otto’s one to be the best. But other varieties will work also.
  • Fresh Dill – Dill gives a really nice flavor to the fritters but if you can’t find fresh, feel free to substitute with 1 tsp dill weed.
  • Ground Cumin
  • Garlic Powder
  • Salt
  • Ground Flax seeds (or flaxmeal)
  • Eggs – I’ve experimented with flax eggs too and you’re welcome to try it. I like the consistency I get with eggs, but if you’re strictly vegan, then go for flax. You need tbsp ground flax for 1.5 tbsp water.
  • Baking soda

Equipment needed

  • Grater
  • Large Frying pan (aluminum, cast iron or ceramic non-stick)
  • Kitchen towel or mesh cloth for squeezing water out of zucchini and rutabaga

Making Zucchini and Rutabaga Fritters Tips

  • Zucchini and Rutabaga – Be sure grate the zucchini and rutabaga on a large grater and squeeze as much water as you possibly can through preferably a kitchen towel or mesh cloth.
  • Cassava Flour – As mentioned above, brands can differ in consistency, so if you have a favorite one that you use, stick with that.
  • Dill – I like using fresh whenever possible but if it’s hard to find in your area, dill weed will work fine. But I fully believe the flavor is better with fresh. They also work perfectly with a simple dilly dipping mayo, which you can find here.
  • Nutritional Yeast – It’s a staple in this dish because the flavor is unlike any other. It also happens to be very nutritious and healthy.

Top Tips for perfect Zucchini and Rutabaga Fritters

  1. Make sure you squeeze as much water out of the vegetables as possible. Too much water will make your fritters mushy.
  2. 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.

Keeping the Zucchini Rutabaga Fritters Low-Carb

If you’re looking for a low-carb option, try substituting one cup coconut flour for the cassava flour. I don’t recommend using coconut flour as an alternative.

Dill mayo sauce in small bowl with spoon in it
Zucchini Rutabaga Noodles on plate with dill mayo sauce
Zucchini Rutabaga Fritters stacked on plate
Yield: 12

Zucchini and Rutabaga Fritters

Zucchini and Rutabaga Fritters

Zucchini and Rutabaga Fritters are super easy to make, delicious, light and make for an easy main dish or side.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Instructions

  1. In a small mixing bowl combine mayo, lemon juice, mustard, salt and dill and set aside.
  2. Grate zucchini and rutabaga (you should have 4 cups total - 2 of each)
  3. Add grated zucchini and rutabaga to a kitchen towel or mesh cloth and squeeze as much water out as possible.
  4. Add to a large bowl and add in nutritional yeast, 1 tbsp dill, cumin, garlic powder, salt, pepper, eggs, cassava flour and baking soda. .
  5. With your hands, mix everything really well and form into 12 patties.
  6. 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 likely have to cook them in batches, so add more oil if need be in between).
  7. Place fritters on a paper towel-lined plate to rest and serve right away.
  8. Store any leftovers in an air-tight container for up to a week. They can be reheated or eaten cold as well.

Notes

  1. Make sure you squeeze as much water out of the vegetables as possible. Too much water will make your fritters mushy.
  2. 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.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 153Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 35mgSodium: 385mgCarbohydrates: 13gFiber: 2gSugar: 2gProtein: 3g

Your shares are very much appreciated!

Do you find this recipe helpful? Your shares would be much appreciated! You can find me on Facebook, Pinterest and Instagram . If you make and like a recipe, tag me on Instagram and I'd love to share your posts in stories! x - Daniela

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2 Comments

  • Reply
    Kristen Wood
    August 17, 2020 at 9:33 pm

    These sound (and look) so good!!

    • Reply
      Daniela Modesto
      August 18, 2020 at 10:18 am

      Thank you so much my dear friend! Can’t get enough rutabaga these days!

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