Rutabaga Latkes
Rutabaga Latkes
by TFM Marketing Manager Mallory
Market Ingredients:
3 medium/large rutabagas (@vrdnt.farm)
1/4 cup dill (@emadi_acres_farm)
3 Tbl green onions, chopped (optional) (@bernhardtsfarm)
1 pint plain Greek yogurt (@motherculturesa)
2 eggs (@geosmin_regenerative)
Other ingredients:
Flour
Olive oil
Salt & pepper
Directions:
Prepare the Rutabagas– Trim off the ends of the rutabagas, then grate them using the coarse side of a box grater (or use the grater attachment in a food processor for speedier grating). Transfer grated rutabaga to a clean tea towel and squeeze out any excess water, then transfer to a large mixing bowl.
Make Latke Batter– To the grated rutabaga, add 2 Tbl flour to start, mixing in until any excess moisture has been absorbed and the mixture feels dry (you may need 1-2 Tbl more flour, depending on how juicy your rutabagas were). Add two eggs and mix until combined. Season with salt and pepper, to taste (about 1/2-1 tsp each). If desired, add chopped green onions to this mix.
Fry the Latkes– Heat 2 Tbl olive oil (or neutral oil of choice) over medium-high heat. To test your seasoning, go ahead and fry off a teaspoon of latke batter, then adjust seasoning as needed before frying the rest. Once ready, scoop large spoonfuls of latke batter and shape into a rough patty in your hands. Once oil is shimmering, add latke patties to pan and cook for 2-3 minutes on each side, flattening gently with a spatula as needed and flipping once crispy and browned.
Serve & Enjoy– Serve latkes hot with a dollop of plain yogurt and a sprinkle of fresh dill!
