Spiced Carrot Fritters (3-5-2020)
March 5th, 2020 by Jim Field
- 2 large eggs
- Kosher salt and pepper
- 12 oz. carrots (about 3 large carrots)
- 1/4 cup panko
- 1 red chili, seeded and thinly sliced
- 1 cup fresh cilantro
- 3 scallions, thinly sliced, divided
- 2 tablespoons fresh lime juice
- 3 tablespoons olive oil, divided
- 2 oz. feta cheese, crumbled
- green salad, for serving
In a large bowl, whisk together eggs and 1/2 teaspoon each salt and pepper.
Using a food processor with the large grater attachment, coarsely grate carrots. Add to the bowl with eggs and toss to coat. Fold in panko, then chili, cilantro and 2/3 of scallions.
In a small bowl, combine lime juice, 1 tablespoon oil and remaining third of scallions.
Heat a large cast iron skillet on medium, then add 1 tablespoon oil. Drop 6 spoonfuls of carrot mixture into the skillet and cook until golden brown and crisp, about 3 minutes per side; transfer to a wire rack. Repeat with remaining oil and carrot mixture, adding more oil to the skillet if necessary.
Gently stir feta into lime-scallion mixture. Serve over carrot fritters with green salad, if desired.