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.
Lemon yogurt tzatziki
Combine peas, carrots, garlic, flour, eggs and scallions in a bowl and toss to mix.
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.
Cook 2–3 minutes, flip, and continue cooking 1–2 minutes until golden brown and crispy.
Drain on paper towels.
Grate the cucumber. Roll in paper towels and squeeze out as much moisture as possible.
Stir into yogurt and add remaining ingredients.
Serve with hot fritters. The sauce can be refrigerated for 3–4 days.