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| Prep Time | 40 minutes |
| Cook Time | 25 minutes |
| Servings |
latkes
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Ingredients
- 1 pound rutabaga peeled and grated (about 3 cups)
- 1 large egg lightly beaten
- 2 tablespoons coconut flour or almond meal
- 1/4 cup chives fresh and minced
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- olive oil for baking
Ingredients
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Rate this recipe!
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Instructions
- Position oven racks in upper and lower thirds of oven and preheat to 425 degrees. Line two baking sheets with parchment paper, and grease the parchment paper with oil to prevent sticking and to make the latkes crispier.
- Place the grated rutabaga into a fine mesh strainer or colander placed over a bowl. Lightly salt the rutabaga, stir to evenly distribute, and allow to sit for ~30 minutes. The salt will help draw excess water out of the rutabaga.
- Using your hands, squeeze any excess water out of the grated rutabaga.
- Add all ingredients except olive oil to a large bowl, and mix to combine.
- Form latkes: using about 2 tablespoons of mixture for each, gently flatten them between your hands until they are about 1/4-inch thick. Place them on the baking sheets.
- Bake for 12 minutes, then use a spatula to flip the latkes over.
- Rotate the baking sheets, return to the oven and bake until golden brown and crisped, about 12 minutes longer.
Recipe Notes
Adapted from Rutabaga Latkes by Lisa Richards (https://www.thecandidadiet.com/rutabaga-latkes/) and Oven Baked Potato Latkes by Deb Lindsey (https://www.washingtonpost.com/recipes/oven-baked-potato-latkes/14441/?utm_term=.21dfdb0b9101)