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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