Mario Batali: Carrot Frittelle with Feta Cheese
1/4 cup rye flour
3 tablespoons grated caciotta cheese or Pecorino Romano
1/4 cup extra virgin olive oil
8 ounces goat's milk feta cheese or regular feta, coarsely grated
1 lemon, cut into wedges
Shred the carrots in your food processor using the 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 bread crumbs, rye flour and caciotta; stir to combine.
In a 10- to 12-inch nonstick saute pan, heat the oil. Add the carrot mixture, 1 tablespoon at a time, and cook until each fritter is golden brown on both sides. Transfer the fritters to serving platter and repeat until you have used all the carrot mixture. Sprinkle with feta and serve with lemon wedges on the side.
(Mario Batali is the award-winning chef behind twenty-four restaurants including Eataly, DelPosto, and his flagship Greenwich Village enoteca, Babbo.)
