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
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.
Recipe Courtesy Of
Culinary Adventurist Wendy Perry is a home economist, blogger and NC food artisan. (WendyPerry.com)
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