TOTAL TIME: 30-45 minutes
SERVES: 10 fritters
Protein
2 eggs
Milk & Dairy
1 1/2 cup skyr, divided*
100 g goat cheese
Pantry
3/4 cup flour
1 tsp baking powder
1 1/2 tsp salt, divided
neutral oil for frying
Produce
2 cups fresh peas
1 cup shredded zucchini
1/4 cup chopped dill
1 lemon
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, add in 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.
place 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 hot 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.
to flip (they’re slippery): use a spatula to lift, then sandwich the fritter between the spatula and a fork and flip it, then slowly remove the fork.
once cooked, place on a wire rack to cool while you cook remaining fritters.
serve with the yogurt dip, fresh dill, lemon zest and flaky salt.
*If you need to sub in plain greek yogurt, you might need to increase the flour a bit as it's runnier. Test a small pancake with the same cook time and if it feels to wet, add 1-2 tbsp more flour.
If you want to use frozen peas, let them mostly thaw and pat dry with a towel before using.
Reheating: these can be reheated in the air fryer or a hot pan with a touch of oil, and taste just as good as they do fresh.
Leftovers: serve with the yogurt dip and a fried egg for breakfast!
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!
These were so flavorful with the dressing! Texture and taste, chef’s kiss! They will be a go to side going forward. I made these as a side with a simple piece of salmon with butter and rosemary from the garden. Excellent!