• 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.