Carrot Fritters

• 2 large eggs
• 12 oz carrots (about 5 Chef's Garden Carrots)
• 1/4 cup panko bread crumbs
• 3 scallions, thinly sliced
• 1 red chile, thinly sliced
• 1 cup cilantro, fresh
• 2 tbsp lime juice, fresh
• 3 tbsp olive oil
• 2 oz crumbled feta cheese
• Kosher salt and pepper

Directions:

• In a large bowl, whisk together the eggs and 1/2 teaspoon 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, 2 scallions, chile, and cilantro.
• 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 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

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