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
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.
Wring out as much excess water from shredded rutabaga as possible. (You may need to repeat several times.)
In a large mixing bowl, mash white beans. Add green onions, garlic, egg, flour, cornstarch, black pepper, and cheese. Fold in the dried rutabaga.
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.
Garnish if desired and serve warm.