Using your hands, squeeze out as much excess moisture from grated carrots as possible. Then place carrot, coriander, green onions, beaten eggs, garlic, flour and feta cheese in a medium bowl. Combine well. Season with salt and black pepper.
Heat 2-3 tablespoons of oil in a non-stick frying pan over medium-high heat until oil sizzles when you drop a small amount of mixture into the frying pan. Reduce heat to medium. Drop about 2 tablespoons carrot mixture into the frying pan. Flatten slightly with the back of the spoon.
Fry for 4-6 minutes or until cooked through and golden-brown on both sides (let the fritters form a crust before you turn them over). Add more oil if necessary.
Transfer to a paper towel-lined plate to drain off excess oil. Repeat with remaining batter. Serve warm with bread and fresh coriander.