2 Servings 15 min Cook
3 Small Rutabagas
1 Medium (4-1/8" long) Scallions
1 Medium Egg
1/4 Cup Organic Coconut Flour
1 Tbsp Seeds, Hemp Seed, Hulled
1 Tsp Salt
1 Dash Pepper
1/4 Tsp Nutmeg
1 Tbsp Olive Oil
In a large bowl, add grated rutabaga, minced scallion, beaten egg, coconut flour, hemp seeds,salt, pepper and nutmeg.
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.