Carrot, Dill and Feta Fritters with Yogurt Sauce

Name: Carrot, Dill and Feta Fritters with Yogurt Sauce
Yield: 4 Servings
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

Carrot, Dill and Feta Fritters with Yogurt Sauce was pinched from <a href="http://www.ivillage.com/carrot-dill-and-feta-fritters-yogurt-sauce/3-r-143803" target="_blank">www.ivillage.com.</a>

"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...."

INGREDIENTS

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2 cups carrot, shredded

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1 cup 2 percent Greek yogurt, for the sauce

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8 ounces feta, crumbled

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4 ounces feta, crumbled, for the sauce

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1/4 cup fresh dill, finely chopped

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1 tablespoon olive oil, for the sauce

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2 eggs, beaten

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1 tablespoon red wine vinegar, for the sauce

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2 tablespoons scallions, finely chopped

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1 garlic clove, minced, for the sauce

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1 garlic clove, minced

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2 tablespoons scallions, finely chopped, for the sauce

•

1 tablespoon Greek yogurt

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1 tablespoon fresh parsley, finely chopped, for the sauce

•

1 cup bread crumbs

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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

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