Feta & Olive Fritters with Lemon-Dill Yogurt

Instructions

1. 1

   Crumble the feta cheese into a large mixing bowl. Pit and finely chop the Kalamata olives, then add them to the bowl.

   ~5 min
2. 2

   In a separate bowl, whisk together the flour, baking powder, salt, and pepper.

   ~2 min
3. 3

   Add the egg and milk to the feta and olive mixture. Stir in the chopped fresh dill and parsley.

   ~3 min
4. 4

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

   ~2 min
5. 5

   Heat about 1 inch of olive oil in a frying pan over medium-high heat until shimmering.

   ~5 min
6. 6

   Carefully drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and cooked through.

   ~15 min
7. 7

   Remove the fritters with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

   ~1 min
8. 8

   While the fritters are frying, prepare the yogurt dip. In a small bowl, combine Greek yogurt, lemon juice, chopped fresh dill, and a pinch of salt and pepper. Stir well.

   ~5 min
9. 9

   Serve the warm fritters immediately with the lemon-dill yogurt dip.