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Sour Cream & Onion Rutabaga Fritters

YIELD:15-20 silver-dollar-sized fritters


  • ½ lb. or ½ medium rutabaga (about 2 cups shredded), peeled and grated

  • 1 tsp salt

  • 1 (15 oz.) can white beans, drained, rinsed

  • 3 green onions, minced

  • 2 garlic cloves, grated or minced

  • 1 large egg

  • 2-3 Tbsp flour

  • 1 tsp cornstarch

  • ¼ tsp black pepper

  • ¼ -½ cup shredded cheddar cheese

  • Canola oil for cooking


  • Sour cream or Greek yogurt


  1. Place a box grater on a clean kitchen towel. Shred rutabaga using the large holes on the box grater. Toss with salt and wait 3-5 minutes.

  2. Wring out as much excess water from shredded rutabaga as possible. (You may need to repeat several times.)

  3. In a large mixing bowl, mash white beans. Add green onions, garlic, egg, flour, cornstarch, black pepper, and cheese. Fold in the dried rutabaga.

  4. Heat 1-2 Tbsp oil in a large skillet on medium-high heat. Ladle out 1/8 cup batter and press flat with a spatula. Fry until golden brown and crispy on each side, about 3-4 minutes. Add more oil as needed.

  5. Garnish if desired and serve warm.

Sour Cream & Onion Ruta Fritters
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