Carrot fritters

Ingredients

For 2 people

• 16 oz carrots, peeled and coarsely grated
• 2 oz yellow onion, finely grated
• 2 large eggs
• 1/3 cup all-purpose flour
• 2 tbsp grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tsp baking powder
• 5/8 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil
• 1/3 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp chopped fresh dill

Method

1. Grate and drain the vegetablesGrate 16 oz carrots and 2 oz yellow onion into a mixing bowl. Toss them with 1/2 teaspoon of the kosher salt and let them stand for 10 minutes so the vegetables release moisture. Then squeeze the carrot-onion mixture firmly in a clean kitchen towel or with your hands to remove as much liquid as possible. This step is important for fritters that brown instead of steaming.
2. Make the batterReturn the drained carrot mixture to the bowl. Add 2 large eggs, 1/3 cup all-purpose flour, 2 tablespoons grated Parmesan cheese, 2 tablespoons chopped fresh parsley, 1 teaspoon baking powder, 1/4 teaspoon black pepper, and the remaining 1/4 teaspoon kosher salt. Stir until everything is evenly coated and the mixture holds together in a thick, scoopable batter. If it feels wet and loose, mix for another minute so the flour hydrates; it should mound on a spoon rather than pour.
3. Mix the yogurt sauceIn a small bowl, stir together 1/3 cup plain Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon chopped fresh dill, and 1/8 teaspoon kosher salt. Set aside while you fry the fritters so the flavors blend. The sauce should be spoonable and tangy enough to balance the sweet carrots.
4. Heat the skilletSet a large skillet, preferably 12 inches, over medium heat and add 2 tablespoons vegetable oil. Warm the oil for about 2 minutes until it shimmers but does not smoke. If the oil is too cool, the fritters absorb it; if it is too hot, the outside browns before the center cooks through.
5. Portion the frittersScoop the batter into the skillet in 2-tablespoon portions, spacing them apart and gently flattening each mound with the back of the scoop or spoon. Work in two batches so the pan does not crowd. You should hear a steady sizzle as the fritters hit the oil.
6. Fry until crisp and cooked throughCook the fritters for 3 to 4 minutes on the first side, until deeply golden around the edges. Flip carefully and cook for another 2 to 3 minutes on the second side. The centers should feel set, not gummy, and the fritters should lift cleanly from the pan when ready.
7. Drain and finishTransfer the cooked fritters to a paper towel-lined plate or a wire rack set over a sheet pan. Add up to 1 more tablespoon oil only if the pan looks dry for the second batch, then repeat with the remaining batter. Keep the finished fritters warm in a 200 F oven for up to 15 minutes if needed, but serve soon for the crispiest edges.
8. Plate and serveServe the carrot fritters hot with the yogurt-dill sauce on the side or spooned over the top. For the best texture, finish with the sauce at the table rather than in the skillet, so the fritters stay crisp on one side and tender inside.