Dishing Up the Dirt

Rutabaga Fritters with Apple Compote

Rutabaga fritters with spiced apple compote and cashew cream…Hell yes! Taylor and I made these fritters three weeks ago after a particularly cold and wet day at the farm. After warming up with a hot shower and clean clothes we decided that dinner would be “snacks” instead of a full meal. These fritters were a total hit and with Thanksgiving just around the corner I can’t help but share these with you all.  Between the cashew cream and spiced apple compote this appetizer is what autumn is all about!

This recipe is a great way to use one of our favorite root veggies (the mighty rutabaga!) and will be a great addition to your holiday dinner spread or happy hour snack menu. Serve with your favorite beverage and good company and you’re all set!

Cheers from Tumbleweed Farm!

Rutabaga Fritters with Cashew Cream & Spiced Apple Compote

Prep Time: 25 minutes    Cook Time: 1 hour    Serves: 6

Apple Compote
  • 3 pounds tart apples, such as Macintosh, Gravensteins, Granny Smith or Pink Lady
  • 2 tablespoons water
  • 2 tablespoons maple syrup
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 teaspoon vanilla extract
Cashew Cream
  • 1 cup raw cashews, soaked in warm water for 30 minutes and drained
  • 3/4 cup water
  • 1 clove of garlic, minced
  • 2 teaspoons fresh lemon  juice
  • 1 teaspoon nutritional yeast (optional)
  • 1/4 teaspoon fine sea salt
Fritters
  • 1 pound rutabaga, peeled
  • 1/2 pound russet potato, peeled (about 1 large potato)
  • 1 mediums sized leek, minced (white and pale green parts only)
  • 1/4 cup parsley, minced
  • 1 teaspoon salt
  • 1/3 cup all purpose flour
  • 2 large eggs, lightly beaten
  • 1/3 cup grapeseed oil for frying (or any other high heat oil)

Preparation

  1. Place apples and water in a medium saucepan and stir over medium-high heat until the mixture is bubbling. Reduce the heat to low and cover. Continue to cook, stirring often, until the apples have cooked down but still have some texture, about 15 minutes. Add maple syrup, lemon juice spices and vanilla. Cover and cook for 5 minutes longer. Remove from heat and set aside.
  2. Place all the ingredients for the cashew cream in a high speed blender. Whirl away until smooth and creamy. Taste test and add additional water to thin if necessary.
  3. Grate your rutabaga and potato on the large holes of a box grater or with the grating attachment on your food processor. Transfer to a dish towel and ring out excess moisture before adding the veggies to a large bowl. Stir in the leek, parsley, salt, flour and eggs. Mix until well combined.
  4. Heat the oil in a large skillet over medium-high heat. Working in batches, spoon small scoops of the mixture into the skillet. Cook until golden brown and crisp, about 3 minutes per side.
  5. Serve fritters with the cashew sauce and spiced apple compote.

Notes

Adjust measurements and ingredients as necessary *Store extra cashew cream in an air tight container in the fridge for 7 days *Store extra apple compote in the fridge for 5 days


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