January 5 2017 by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Breakfast, Lunch, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Breakfast, Lunch, Meal Low-carb rutabaga fritters with avocado
You can end — or start off — your day right with these crispy and delectable low-carb fritters. They’re loaded with savory and scrumptious flavors. Who doesn’t love dinner for breakfast—or vice versa?
USMetric
servingservings
Ingredients
Rutabaga fritters
- 1 lb 450 g rutabaga
- 8 oz. 230 g halloumi cheese
- 4 4 eggeggs
- 3 tbsp 3 tbsp coconut flour
- 1 pinch 1 pinch turmeric
- 1 tsp 1 tsp salt
- ¼ tsp ¼ tsp pepper
- 2 oz. 55 g butter, for frying
Ranch mayonnaise
- ½ cup 120 ml mayonnaise
- 1 tbsp 1 tbsp ranch seasoning
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www.dietdoctor.com
Making low carb simple
Instructions
- Preheat oven to 250°F (120°C).
- Rinse and peel the rutabaga. Grate coarsely with a grater or in a food processor. Shred the cheese the same way.
- Mix the rutabaga, cheese, eggs, coconut flour, turmeric, salt, and pepper in a large bowl. Let sit to absorb flour for 3-5 minutes.
- Heat butter in a large frying pan over medium-high heat, until melted.
- Form the batter into 3 patties per serving. Make sure they are not thicker than 0.2" (0,5 mm) so the rutabaga will get cooked all the way through.
- Working in batches, fry for 3-5 minutes, or until golden brown. Flip, and cook for an additional 3-5 minutes.
- Reserve cooked patties to warm oven. Repeat until all the batter is gone.
- Serve cooked fritters with a green salad, sliced avocado, and a dollop of ranch-flavored mayonnaise.
Tip!
Have fun with this recipe! These fritters are amazing as they are, but there are also lots of ways to “guild the lily.” Add fresh or dried herbs to the batter. Spice them up with chili flakes. Substitute the rutabaga with root celery or why not switch up the cheese to play with different depths of flavor. Or double the umami with a touch of tamari. They’re your delicious blank canvas!
I also appreciate that you have a global readership and are making great attempts at simplifying measurements to suit the US and metric markets.
I'm from the UK so I prefer to switch to metric weights (grams).
But I'm struggling with dl for liquid quantities. In this recipe, we're required to find 2 2/5 dl mayonnaise. I've discovered that dl stands for decilitre. I've never seen it in a British recipe. And I can't easily envisage this amount. Mayonnaise would typically be measured in tablespoons.
Is 'dl' the usual measurement for liquids throughout the metric cooking world? It wouldn't be surprising to discover that the UK is the only country to use grams for weight, litres for large quantities, and teaspoons and tablespoons for small quantities. If so, I'll just have to suck it up.
(P.S. I quite understand that a Swedish website uses the Swedish/US term 'rutabaga' for the vegetable that we call 'swede' in this country :))
Step 7 calls for putting the patties in a warm oven to keep them warm while you finish making the rest of the batch.
A rutabaga is also known as a swede in some locations.
https://en.wikipedia.org/wiki/Rutabaga
In the US, turnips (purple/white) and rutabaga (yellow/brown) are different vegetables. It may be that you needed a finer shred on the rutabaga.
Yes, that's correct. If you hover over or tap the line under the word rutabaga in the list of ingredients, you'll get a pop up with a picture of what we have in mind.