Last updated February 1, 2019 by Lisa Richards, CNC

Rutabaga Latkes

Rutabaga latkes

Latkes, or potato pancakes fried in oil, need not necessarily be made from potatoes. These Candida Diet versions use rutabaga (an antifungal food sometimes known as Swede) with hemp seeds for added protein. The latkes are lightly fried in olive oil, then finished in a warm oven until crispy and ready to serve.

Rutabagas are one of a small group of vegetables that have antifungal properties. Others include onions, garlic, and leeks. Rutabagas are a starchy vegetable and would ordinarily be excluded from a low-carb diet like the Candida diet, but their antifungal qualities make them a valuable addition.

The flavor of rutabagas can be an acquired taste, which is why mixing them with some other healthy ingredients and lightly frying them is a great way to eat them. These latkes will be popular with the whole family.

You can enjoy these healthy snacks along with some sliced, crunchy vegetables like radishes on a bed of greens. Alternatively, dip them in some plain, probiotic yogurt and fresh herbs, or just eat them plain, right out of the skillet!!


4.28 from 43 votes
Rutabaga latkes
Rutabaga Latkes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 10 Latkes
Calories: 53 kcal
Author: Lisa Richards
  • 1 lb. peeled, grated rutabaga (approx. 3 cups)
  • 1 scallion, minced
  • 1 egg, lightly beaten
  • 1 Tbsp. coconut flour
  • 3-4 Tbsp. raw, shelled hemp seeds
  • 1 tsp. salt
  • Pepper to taste
  • A few gratings of fresh nutmeg
  • Olive oil for frying
  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.
Recipe Notes

Olive oil works best in this recipe for crispness and a rich golden color.

My Ultimate Candida Diet program contains more than 100 tasty recipes for every meal and every stage of the Candida diet. They are gluten-free, sugar-free, and absolutely delicious! Dr Wood and I have also included lots of valuable advice on how to beat Candida, and which foods to eat and avoid.

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  1. Jody says:

    I made these but the conversion of 1 lb of rutabaga threw me off. Apprx. 2 cups? My mixture didn’t stay together very well when forming patties. However, I fried it all up and ate it as is because it was so darn tasty. I Recommend this recipe.

  2. Heather says:

    I can’t have eggs. Are there any other Candida-approved binders I can use in their place, in recipes such as this and your many other recipes that use eggs? Thanks so much — your site has been really useful so far!

    1. Lisa Richards says:

      Hi Heather, you could try using some ground flax seeds mixed with water. I haven’t tried it myself but I hear it works well!

    2. rebecca says:

      The Neat egg

    3. Codon says:

      Pure Knox Gelatin with no added sugar can also be used for some recipes… let me know if it works for this one.

  3. Brandy says:

    Hi- can I use something instead of the hemp? Thanks!

    1. Milly says:

      I like garbanzos.

  4. Michelle says:

    You should try using chai seeds

  5. Dorothy says:

    Can I use ground hemp seed?

    1. Lisa Richards says:

      Yes that should be fine.

  6. Sue says:

    I use coconut oil for frying rather than olive oil – I assume that this would be ok.

  7. Michelle monk says:

    I used 2 eggs instead of one,
    1 medium small ruatabaga (I don’t know how big a lb of it would be),
    2 T chia seeds,
    1 tsp flax meal,
    Green onions,
    Wow! These parked are SO interesting to eat. Just a surprise in your mouth. Just wow. Thanks for sharing.

    1. Nicole says:

      Michelle were the chia seeds soaked or just small right out of the bag (I am new to this)


  8. Kylie says:

    Hey Heather – One thing I have been using to bind things (not to replace eggs as such) but to replace bread crumbs is Pumpkin seed meal… its really lovely – you can add it on yoghurt, salads, in baking goods, and for binding burgers and meat patties etc.

    I bought this in Bright in Victoria, Australia – not sure where you are in the world but I do believe they have an online shop also… but you might be able to find something similar where you live.
    Here is the website of the Pumpkin Seeds Australia, the place I visited!
    The pumpkin seed is so beneficial especially because these particular seeds have come from a pumpkin grown specifically for the seed so most of the nutrients are in the seed and not the flesh.. anyway just a thought! I think it could def help with the binding issue.

  9. Wendy says:

    Mine didn’t stay together super well but they were tasty. We didn’t have any coconut flour, so we used raw almond flour. My daughter felt they were a little saltier than she likes, so I may adjust that next time. It’s a bit of an acquired taste if you didn’t like rutabagas before, but I thought they were really quite tasty.

  10. Chelsea Roberts says:

    I followed the recipe exactly and these fell apart very easily. I added an extra egg and they still just crumbled every time I tried to flip them. They’re not worth the hassle of grating rutabagas, but at least they taste okay.

  11. Karla says:

    5 stars
    Yum! These were so good. I followed the recipe and directions as written (plus the addition of a bit of fresh rosemary) and they turned out nice and crispy. Thanks!

  12. Lexie says:

    5 stars
    I love rutabagas and up until now have only used them in soup. Can’t wait too try this recipe!

  13. Melissa says:

    These were delicious but mine wouldn’t stay together either. Does anyone have suggestions for this? I would love to make them again but probably won’t unless they can be a little more hassle free.

    1. Melissa says:

      I’m also wondering if anyone tried to take the moisture out of the shredded rutabaga first and how they did that. Would that help them stay together better?

  14. Lorna says:

    I made these once a few months back and, though delicious, I had to refrain from making them again due to the challenge and pain I had with trying to grate the rutabaga with my physical limitations (and also only having a nutmeg grater!)

    I’ve been thinking about them a lot so I revisited them tonight with another approach in mind. I first boiled the rutabaga so that it was soft enough for me to mash up (only had a fork for this and it worked alright!) in a bowl with the minced scallion. I then added this to the mixture of the rest of the ingredients. As a vegan, I used 2 “flax eggs” in place of the single egg (2 teaspoons of flax meal + 3 tablespoons water PER “EGG”) which worked well for me both times. For those wondering about binding, I actually felt that the moisture and softness of the boiled rutabaga this time around helped them stay together much better! And this was much easier on me, physically. The only other thing I added differing from the recipe was a little garlic powder. They cooked really well and of course are absolutely yummy!

    THANK YOU so very much for this awesome idea and recipe. This was such a special treat for me to be able to have this season!

    I hope the account of this experience helps!

  15. Sandy says:

    4 stars
    These were really good! I usually make your quinoa and rutabaga patties recipe, but I didn’t have cooked quinoa on hand, and didn’t feel like making any, so I tried this instead.

    I don’t like frying things in oil, so I used the method you gave for the patty recipe, and baked these in the oven.

    I made a few changes based on my taste for spices, and what I had on hand.

    I used 1/2 a large grated rutabaga, and two finely chopped green onions. I used two eggs, and I also had 2 egg yolks that need to be used so I added those too. In addition to the coconut flour and hemp seeds, I added 2 TBSP of ground flax. I also added some ground red pepper flakes, because I love spicy! I used the other spices as indicated in this recipe.

    Lined a baking sheet with foil, and brushed it with olive oil, then followed the instructions in the patty recipe – scooped 1/4 cup mounds and flattened them with a fork. Baked for 10 minutes, then flipped them and baked 10 min more.

    I ended up with 9 patties and immediately ate 3, they were so good!

    Thanks fir the great recipes!

  16. M says:

    I used sesame oil (not toasted)
    Minced ginger, garlic, turmeric, pepper, salt…

  17. Edie Laan says:

    I add extra add for binding and flax seed and arrowroot

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