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. 225 g halloumi cheese
- 4 4 eggeggs
- 3 tablespoons 3 tablespoons coconut flour
- 1⁄8 teaspoon 1⁄8 teaspoon turmeric
- 1 teaspoon 1 teaspoon salt
- ¼ teaspoon ¼ teaspoon pepper
- 4 oz. 110 g butter, for frying
Ranch mayonnaise
- 1 cup 240 ml mayonnaise
- 1 tablespoon 1 tablespoon ranch seasoning
For serving
- 4 4 avocadoavocados
- 51⁄3 oz. 150 g leafy greens
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 12 patties.
- 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. 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!
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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 :))