Carrot, Dill and Feta Fritters with Yogurt Sauce

These fritters are inspired by the flavors of Greece, but you can make it Italian by subbing zucchini for the carrot and Parmesan for the feta. The tangy yogurt sauce holds up well in either incarnation.

Review now

Vegetables

Greek

Main Course

Ingredients

2 cups carrot, shredded		1 cup 2 percent Greek yogurt, for the sauce
8 ounces feta, crumbled		4 ounces feta, crumbled, for the sauce
1/4 cup fresh dill, finely chopped		1 tablespoon olive oil, for the sauce
2 eggs, beaten		1 tablespoon red wine vinegar, for the sauce
2 tablespoons scallions, finely chopped		1 garlic clove, minced, for the sauce
1 garlic clove, minced		2 tablespoons scallions, finely chopped, for the sauce
1 tablespoon Greek yogurt		1 tablespoon fresh parsley, finely chopped, for the sauce
1 cup bread crumbs		1 tablespoon fresh dill, finely chopped, for the sauce
1/4 cup olive oil, or other oil for frying		1/4 teaspoon salt, for the sauce

directions

Total:

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

Enter Kitchen View

1
Stir to combine carrot, feta, dill, eggs, scallions, garlic and yogurt in a large bowl.
2
Slowly stir in breadcrumbs until combine. If the mixture gets too dry, add a little more yogurt; if it's too wet, sprinkle in more breadcrumbs.
3
Cover tightly with plastic wrap and set in a refrigerator for up to six hours.
4
Form the carrot mixture into roughly 4 ounce patties. Flatten and dust both sides with flour.
5
Add enough oil to coat a heavy-bottom skillet over medium heat. The oil should be heated but not smoking.
6
Gently fry fritters in batches for about 2 minutes per side, making sure not to crowd the pan.

Chime In

iVillage

Carrot, Dill and Feta Fritters with Yogurt Sauce

Ingredients

directions