Peas and Carrot Fritters… with lemon-dill yogurt tzatziki

Peas and Carrot Fritters With lemon-dill yogurt tzatziki

Peas and Carrot Fritters With lemon-dill yogurt tzatziki

Published in Carolina Country Magazine April 2020

Peas and carrots. Carrots and peas.  Don’t those paired together just say “SPRING!?!”

Fritters, crispy fritters, are such fun food, and simple to throw together. In the spring and summer, when we have all sorts of fresh produce… and tidbits of this or that leftover, fritters are a great way to toss with a little egg and flour and fire up the frying pan.  Of course I prefer my cast iron, but your fave will do. 

A good fritter needs a little dollop of something to finish off too.  Lemon and dill just seemed the perfect pairing for peas and carrots… and starting with lemon yogurt gives you the base to whirl together in a flash!

If you can get your hands on these ingredients while corona-quarantined… give them a try. Most of these produce items can be found now at your local farmers markets… #shoplocal and #knowyourfarmer! Now, and once “this” is over… wouldn’t you rather have food handled from dirt to farmer to you, than by many from states and countries away?

And then hop over the my fun facebook community and find this post to add your comments!

Peas and Carrot Fritters With lemon-dill 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.

  • 2 cups frozen garden peas, (thawed and roughly mashed)
  • 2 cups grated carrot, (about 1-inch pieces)
  • 2 cloves garlic, (minced)
  • 2/3 cup flour
  • 2 large eggs, (lightly beaten)
  • 1/3 cup sliced scallions, (white and green parts)
  • 2 tablespoons oil

Lemon-Dill 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
  • 1/2 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.

By Wendy Perry

A quirky kinda gal... who knows life is too short and wants to enjoy the ride and share it with anybody who wants to come along, and even those who don't! A God fear'n sister, aunt (Dee Dee), Marketing Home Economist & Culinary Adventurist (and ECU Pirate) who thinks HOME EC is k.e.w.l. and needs a resurrection... and is on a mission to do just that! It's revival time ~ Hallelujah and pass the plate ~

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