Neep (Rutabaga) Fritters
Prep time
Cook time
Total time
Rutabagas are not well known in the US, but they are a wonderful root vegetable that adds a bit of sweetness and can be a nice substitute for potatoes or turnips in any recipe. These fritters are a great way to use up leftover mashed rutabagas or a great reason to make mashed rutabagas!
Cuisine: Scottish
Serves: 4
  • 2 cups boiled and mashed rutabaga
  • ½ cup cheese: goat cheese, gorgonzola , shredded Scottish cheddar or even shredded gouda (something with “tang”)
  • 1 large egg
  • 2 scallions, sliced
  • ½ cup bread crumbs (I use gluten free bread crumbs, but I bet panko would be nice)
  • salt and pepper to taste
  • 2 tablespoons of olive oil
  1. Mix all of the ingredients, except the olive oil, in a large bowl. Heat up the olive oil in your skillet, over medium high heat. Measure out ⅓ cup of fritter batter. Once the oil is warm and your pan hot enough, place fritters, ⅓ cup each, in the pan, leaving some space around each one, so they can brown. Cook on each side for 3-4 minutes.
  2. I usually have a lined cookie tray in the oven at about 200 F that I can place the fritters in to keep warm while I cook the other batches. Serve hot! These go really well dipped in Ketch-O, a mixture of ketchup and mayo. I like to add a little sriracha to it as well!
Recipe by The Yum Queen at