Rutabaga Latkes

Ingredients

• Rutabagas

  Raw

  3 small or 576g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Organic Coconut Flour

  Baker Josef's

  ¹⁄₁₆ cup or 9g

• Seeds, hemp seed, hulled

  3 tbsp or 30g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. In a large bowl, add grated rutabaga, minced scallion, beaten egg, coconut flour, hemp seeds,salt, pepper and nutmeg. Mix well.
2. In a large skillet, heat a good tablespoon of olive oil between medium low and medium heat. Working in batches of 3 latkes, spoon about 2 tablespoons of mixture per latke into skillet, spreading into 3 to 4 inch rounds and frying until the edges begin to brown. Flip and fry until other side is golden brown. Repeat with remaining latke mixture, adding another good tablespoon of olive oil to the skillet for each batch.
3. When latkes are done frying, place in warm oven on wire racks on a rimmed baking sheet. This keeps latkes crispy until ready to serve.