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rutabaga latkes with parmesan cheese on a plate

Rutabaga Latkes

These rutabaga latkes are crispy on the outside and tender on the inside. Top with sour cream for a great snack or side dish.
5 from 1 vote
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Sides
Servings 8


  • 350 grams rutabaga
  • 100 grams onion
  • 15 grams parmesan cheese
  • 3/4 teaspoon salt
  • 1 tablespoon potato starch
  • Olive oil for frying


  • Grate the rutabaga on the coarse side of a box grater. Then grate the onion, transfer the grated veg onto a tea towel and squeeze well. Discard the liquid and transfer the grated vegetables to a mixing bowl.
  • Add the salt, parmesan cheese, and potato starch to the grated vegetables and toss the mixture together with your fingertips to combine. The mixture should be quite dry and fluffy.
  • Heat the olive oil in a non-stick skillet over medium-high heat. Pack the mixture into patties and add to the pan. I like to use a portion scoop for this, and I pack the mixture quite firmly into the scoop before shaping them into patties. The mixture will make 8-10 golf ball-sized patties. You can also make them larger if you prefer.
  • Fry the patties for 6-7 minutes on the first side, then flip and fry for an additional 4-5 minutes on the other side. Keep an eye on them as they get pretty dark quite quickly.
  • Serve with sour cream or whatever you would normally serve with latkes.
Keyword latkes, rutabaga, vegetarian
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