Carrot Cutlet

Farm-fresh recipes are part of the Stone Barns CSA program, courtesy of our partners at Blue Hill at Stone Barns.

Carrot Cutlet


6 medium carrots, about 8″ long and about 3/4″ wide
2 Tb olive oil
1 tsp sugar
1 tsp salt
a generous grind of black pepper


Preheat oven to 400˚F. Peel the carrots. Lay 2 large sheets of aluminum foil on the counter and place carrots on top of the foil.

Drizzle the carrots with the oil and season with the salt, sugar and pepper. Wrap tightly in the foil and place on a baking tray in the oven. Cook for 1 hour and then flip the package of carrots and continue to cook for another half an hour until the carrots are very soft.

When cool enough to handle, unwrap the carrots. Line a baking tray with parchment paper and lay the carrots on the tray, leaving some space between each carrot. Top with another piece of parchment paper and another baking tray. Place a heavy weight, such as several cans of food, on top of the tray to press down the carrots. Allow to press for 10 minutes. If the carrots are cooked properly they will not break but will instead press into cutlets.


Breading for carrot cutlet


3/4″ cup finely ground panko breadcrumbs
2 Tb rice flour
1 tsp finely ground cumin
2 eggs beaten
1 1/2 cups all purpose flour
oil for frying


Combine the panko, breadcrumbs, rice flour and cumin in a small bowl. Place the flour, egg wash and breadcrumb mixture into three separate shallow dishes

Dip each carrot into the all purpose flour, shaking off any excess flour. Then dip the carrots in the egg wash. Finally, dredge the carrots in the bread crumb mixture.

Heat about ½ cup of oil in a sauté pan over a medium flame. When hot, carefully place the carrot cutlets in the oil and fry for 4 minutes per side, or until golden brown. Transfer to a plate lined with paper towel to drain and season well with salt and pepper.

Serve with kale salad made from you CSA!

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