Carrot Fritters

Carrot Fritters

Serves 4


  • 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


  • 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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  • Marketing

    We used olive oil for these. You can use avocado or ghee too!

  • Annamarie

    This looks so good! I can’t wait to receive my box. What kind of oil should one use? Thanks.

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