In a large bowl, add grated rutabaga, minced scallion, beaten egg, coconut flour, hemp seeds, salt, pepper and nutmeg. Mix well.
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.
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.
Olive oil works best in this recipe for crispness and a rich golden color.
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