Spiced carrot fritters
Ingredients
- 2 large eggs Kosher salt and pepper
- 12 oz carrots (about 3 large)
- ¼ cup panko bread crumbs
- 3 scallions, thinly sliced
- 1 red chile, seeded for less heat and thinly sliced
- 1 cup fresh cilantro
- 2 Tbsp fresh lime juice
- 3 Tbsp olive oil
- 2 oz feta cheese, crumbled Green salad, for serving
Directions
- In a large bowl, whisk together the eggs and ½ tsp each salt and pepper.
- Using a food processor with the large grater attachment, coarsely grate the carrots. Add them to the bowl with the eggs and toss to coat. Fold in the panko, then 2 scallions, the chile and cilantro.
- In a small bowl, combine the lime juice, 1 Tbsp oil and remaining scallion.
- Heat a large cast-iron skillet over medium heat, then add 1 Tbsp oil. Drop 6 spoons of the carrot mixture into the skillet and cook until golden brown and crisp, about 3 minutes per side; transfer to a wire rack. Repeat with the remaining oil and carrot mixture, adding more oil to the skillet, if necessary.
- Gently stir the feta into the lime-scallion mixture. Serve over the carrot fritters and serve with green salad, if desired.
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