Pea and Goat Cheese Fritters

Start your fritters

Shred zucchini and place in a strainer or colander. Sprinkle with salt and let sit for 5 minutes. Squeeze as much moisture as you can out of the zucchini.

To a large bowl, crack 2 eggs and add 1/2 cup plain skyr. Whisk together until smooth. Add 3/4 cup flour, 1 tsp baking powder, 1 tsp salt and mix until smooth. Add in 2 cups peas, zucchini, 1/4 cup fresh dill, zest of 1 lemon, and mix again. Finally, gently crumble in goat cheese (keep it in the fridge so it's cold and stays in chunks when you mix it in). Set aside for a few minutes.

Add a large frying pan over medium heat, and add about 1 cm oil to your pan (about 1 cup depending on the size of your pan). Let it heat up for a few minutes while you make your sauce.

Make your sauce

To a small bowl, add 1 cup plain skyr, juice of half a lemon, 1/2 tsp salt and mix well. Taste and add more salt and or lemon if needed. Set aside.

Fry your fritters

To your heated oil, drop in about 1/4 cup of mixture and slightly push it down to flatten into about 1 inch thick. Cook for 3 - 4 minutes per side. It should be deeply golden. Adjust the heat if it's too dark/not dark enough in the 3-4 minute window as it needs just this amount of time to properly cook the inside. They are slippery buggers to flip, so use a spatula to lift, then sandwich the fritter with the spatula and fork and flip it and slowly remove the fork. Set on a wire rack to cool while you cook remaining fritters.

Serve with the yogurt dip, fresh dill, lemon zest and flaky salt.