Fact: I enjoy everything Venetian. A region filled, on one hand, with rolling hills and elegant mountains, and, on the other, with historic canals, lagoons and the sea. Sandwiched between the sea and hills are the provinces of Verona and Vicenza. Here, all of Veneto's elements come together to create a beautifully wondrous area for locals and an even better one for tourists who look for varied cuisine.

Carrot frittelle is a traditional antipasto all over the region of Veneto, where they will substitute the carrots for any firm vegetable depending on the season. A savory side dish, carrot frittelle translates to carrot pancakes or fritters. Serve these as a snack with a glass of wine prior to dinner as the brilliant northern Italians do.

I cooked these carrot frittelle sans vino for Mehmet Oz, MD, last fall while on my book tour promoting "America Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers." He loved everything about them, from the vitamin A content to the healthier olive oil used for frying. I'm convinced that, above all of the health benefits, Dr. Oz enjoyed this recipe for the very reason I do: the tangy richness of coarsely grated feta cheese combined with the flavor of sweet, earthy carrots.

In this recipe, I recommend using two cheeses: caciotta and goat's milk feta. But you could substitute local cheeses from wherever you like. Look for a crumbly cheese that will make the flavor somewhat pungent, such as Italian ricotta salata, blue cheese or even Mexican cotija.

Carrot Frittelle with Feta Cheese

Makes 32 to 36 frittelle

5 large carrots

Kosher salt and freshly ground black pepper

4 large eggs, beaten

1/2 cup panko bread crumbs

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