Peas and Carrot Fritters With lemon yogurt tzatziki
Spring has us thinking peas and carrots! But not just any peas and carrots. We’re hungry for crispy fritters, with a zesty Greek twist.
Ingredients
- 2 cups frozen garden peas, thawed and roughly mashed
- 2 cups grated carrots, about 1-inch pieces
- 2 cloves garlic, minced
- ⅔ cup flour
- 2 large eggs, lightly beaten
- ⅓ cup sliced scallions (green and white parts)
- 2 tablespoons oil
Lemon yogurt tzatziki
- 1 large seedless cucumber
- 2 cups Greek lemon yogurt
- 2 cloves garlic, minced
- 1 tablespoon minced fresh mint
- 1 tablespoon chopped fresh dill
- ½ teaspoon salt
- Freshly ground black pepper
Directions
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Combine peas, carrots, garlic, flour, eggs and scallions in a bowl and toss to mix.
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Heat oil in a large skillet over medium-high heat. When hot, spoon mounds of mixture into the pan and flatten a bit, making sure there is space between each while cooking.
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Cook 2–3 minutes, flip, and continue cooking 1–2 minutes until golden brown and crispy.
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Drain on paper towels.
Tzatziki
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Grate the cucumber. Roll in paper towels and squeeze out as much moisture as possible.
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Stir into yogurt and add remaining ingredients.
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Serve with hot fritters. The sauce can be refrigerated for 3–4 days.
