Peas and Carrot Fritters With lemon yogurt tzatziki

4.3/5 rating (4 votes)
Peas and Carrot Fritters

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.


  • 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


  1. Combine peas, carrots, garlic, flour, eggs and scallions in a bowl and toss to mix.

  2. 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.

  3. Cook 2–3 minutes, flip, and continue cooking 1–2 minutes until golden brown and crispy.

  4. Drain on paper towels.


  1. Grate the cucumber. Roll in paper towels and squeeze out as much moisture as possible.

  2. Stir into yogurt and add remaining ingredients.

  3. Serve with hot fritters. The sauce can be refrigerated for 3–4 days.

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at

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4.3/5 rating (4 votes)

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