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Carrot Pancakes with Salted Yogurt

With a texture somewhere between a latke and a pancake, these vegetarian fritters are also gluten-free. From: bonappetit.com SERVES 4

4 large eggs, beaten to blend
1 pound carrots (about 8 medium), peeled, coarsely grated
1/3 cup chopped fresh cilantro
¼ cup chickpea flour
Kosher salt and freshly ground black pepper
3 tablespoons (or more) olive oil, divided
1 cupplain whole yogurt
1 cupspicy greens (such as baby mustard greens, watercress, or arugula)
1 tablespoon fresh lemon juice
Flaky sea salt (such as Maldon)

Mix eggs, carrots, cilantro, and chickpea flour in a large bowl (mixture will be loose); season with kosher salt and pepper.

Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high heat. Scoop two ½-cupfuls of carrot mixture into skillet, pressing each to ½” thickness. Cook, rotating skillet occasionally for even browning, until pancakes are golden brown, about 3 minutes per side. Transfer to paper towels to drain. Repeat to make 2 more pancakes, adding more oil to skillet if needed.

Meanwhile, season yogurt with kosher salt and pepper. Toss greens with lemon juice and remaining 1 Tbsp. oil; season with kosher salt and pepper.

Serve carrot pancakes with salad and salted yogurt, seasoned with sea salt and more pepper.