Zucchini Rutabaga Fritters are super easy to make, delicious, light and make for an easy main dish or side.
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:
- Whole 30
- 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
- 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
- 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
How to remove excess water?
Make sure you squeeze as much water out of the vegetables as possible. Too much water will make your fritters mushy.
Should the pan be pre-heated?
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.
Also for a great roundup of Rutabaga recipes, check out this post!
Can you make the zucchini fritters low carb?
If you’re looking for a low-carb option, try substituting one cup of almond flour for the cassava flour. I don’t recommend using coconut flour as an alternative.
- 2 cups shredded zucchini
- 2 cups shredded rutabaga
- 2 tbsp nutritional yeast
- 1 tbsp fresh dill plus 2 tsp
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/4 tsp ground pepper
- 2 eggs, beaten
- 1 cup cassava flour or 1 cup almond flour for low-carb option)
- 1 tbsp ground flax seeds or flaxmeal
- 1/2 tsp baking soda
- 2 tbsp (or more) extra virgin olive oil
- 1/2 cup mayo
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- salt to taste
- In a small mixing bowl combine mayo, lemon juice, mustard, salt and dill and set aside.
- Grate zucchini and rutabaga (you should have 4 cups total - 2 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 likely have to cook them in batches, so add more oil if need be 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.
- 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.
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La Tourangelle, Organic Extra Virgin Olive Oil, 25.4 Fl Oz
BORNIER Original Organic Dijon Mustard, 7.4 Ounce
Otto's Naturals Cassava Flour (2 Lb. Bag) Grain-Free, Gluten-Free Baking Flour - Made From 100 % Yuca Root - Certified Paleo & Non-GMO Verified All-Purpose Wheat Flour Substitute
McCormick Gourmet Organic Ground Cumin, 1.5 oz
Bragg Premium Nutritional Yeast Seasoning Shaker Top, 4.5 ounce, 2 Pack
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