Gluten-free, Dairy-free, Paleo, Vegetarian, Whole30

Rutabaga Fritters

Crispy rutabaga fritters make a great addition to any breakfast spread—especially when used as a base for eggs Benedict. Light, golden, and crisp, the fritters are ready in no time and pack up great to have during the week.

Makes 8 fritters

• 3½ cups loosely packed grated rutabaga (about 1 medium rutabaga)
• ½ cup grated onion
• 3 large eggs
• ¼ cup almond flour
• 1 tablespoon minced fresh parsley, plus more for garnish
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 to 4 tablespoons Ghee or clarified butter, for cooking

Lay a paper towel over a wire rack and set aside.

Using your hands, squeeze out as much liquid as possible from the grated rutabaga and onion. Transfer to a bowl and add the eggs, almond flour, parsley, garlic powder, salt, and pepper. Using a spatula, mix together until fully combined.

Heat 1 tablespoon of the ghee in a large skillet over medium-high heat. In batches, scoop approximately ¼ cup of the batter for each fritter into the skillet and flatten with a spatula, adding more ghee for each batch. Cook until golden brown, about 3 minutes per side. Transfer to a wire rack. Serve hot. To make ahead, cool fritters completely. Store in an airtight container for up to 3 days.