Mario Batali’s Carrot Frittelle

Yield: 36 servings
Calories: 51
Theme: Breakfast
Rating:  This recipe has not been rated

Load up on vitamin A when you eat this healthier-for-you fritter from celebrity chef Mario Batali. 


  • 5 large carrots
  • 1 pinch Kosher salt
  • 1 pinch freshly ground black pepper
  • 4 large eggs, beaten
  • 1/2 cup panko bread crumbs
  • 1/4 cup rye flour
  • 3 tbsp grated caciotta or Pecorino Romano
  • 1/4 cup extra-virgin olive oil
  • 8 oz goat's milk feta, 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, rye flour and caciotta and stir to combine.


In a 10- to 12-inch nonstick sauté 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 a serving platter and repeat until you have used all the carrot mixture.


Sprinkle with feta and serve with lemon wedges on the side. Makes 32 to 36 frittelle.

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