Carrot Frittelle

By Maverick19

Recipe courtesy of Mario Batali

Ingredients

• 5 large carrots
• Kosher salt and fresh ground pepper
• 4 large eggs, beaten
• 1/2 cup pinko bread crumbs
• 1/4 cup rye flour
• 3 Tbsp grated caciotta or pecorino romano
• 1/4 cup extra virgin olive oil
• 8 'oz goats milk feta or regular feta, coarsely grated
• 1 lemon, cut into wedges

Preparation

Step 1

1. Shred the carrots in a food processor with your finest grating disk, or on the finest holes of a box grater. Place the shredded carrots in a large bowl and season with salt and pepper. Add the eggs, panko, rye flour and caciotta and stir to combine.

2. In a 10-12 inch non stick sauté pan, heat the oil. Add the carrot mixture, 1 Tbsp at a time and cook until each fritter is golden brown on both sides. Transfer the fritters to a serving platter and repeat until you have used all of the carrot mixture. Sprinkle with feta and serve with lemon wedges on the side.