A crisp and spicy take on traditional potato pancakes with rutabaga.

Harvest Latkes [Vegan]



Cooking Time




  • 1 medium-sized rutabaga
  • 1 large russet potato
  • 1 teaspoon salt
  • 2 tablespoons minced cilantro
  • 4 pods of garlic, grated
  • 1 onion, grated
  • 1 teaspoon caraway seeds (sold as shah jeera in Indian stores)
  • 3 tablespoons flour
  • 1 tablespoon cornstarch
  • Lots of freshly ground black pepper
  • Oil for frying the latkes


  1. Peel and shred the rutabaga, using a hand grater, this should yield about 2 cups.
  2. Peel and shred the potato, should yield about 1 cup.
  3. Place the vegetables with the salt on a colander and set aside for at least 30 minutes.
  4. Squeeze out the excess water.
  5. Place the vegetables in a mixing bowl.
  6. Add in the cilantro, garlic, onion, caraway seeds, flour, cornstarch and the black pepper and toss to coat.
  7. Heat the oil in a large flat skillet.
  8. Shape the vegetables into small 2 inch flat pancakes and gently ease into the oil. Cook them for about 3 minutes on each side, until they are nice and golden.
  9. Drain on paper towels and serve hot.