Carrot Fritters

I was skeptical at first, but with a little bit of tweaking this recipe turned out great.  It was super quick and very delicious.  The kids even loved it.  (Although, to be fair, I have strange kids who eat most of the things I put in front of them.)

Carrot Fritters

Ingredients

3 large eggs
Salt and pepper
12 oz. carrots (about 3 large)

3/4 cup panko bread crumbs
3 scallions, thinly sliced
1/2 cup diced red, orange, or yellow bell pepper
1 cup fresh cilantro, chopped

Dash cayenne pepper
2 tbsp. fresh lime juice
1 tbsp. olive oil, plus more for pan frying
2 oz. feta cheese, crumbled

Directions

In a large bowl, whisk together the eggs and 1/2 teaspoon each salt and pepper.

Coarsely grate the carrots. Add them to the bowl with the eggs and toss to coat. Fold in the panko, then 2 scallions, the pepper, cilantro, and dash of cayenne.

In a small bowl, combine the lime juice, 1 tablespoon oil, and remaining scallion.

Heat a large cast-iron skillet over medium heat, then add 1 tablespoon oil. Drop 4-6 spoons of the carrot mixture into the skillet and cook until golden brown and crisp, about 3-4 minutes per side; transfer to a wire rack. Repeat with the remaining 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.


Original link:
http://www.womansday.com/food-recipes/food-drinks/recipes/a58145/spiced-carrot-fritters-recipe/