Carrot Pancakes with Salted Yogurt

Name: Carrot Pancakes with Salted Yogurt
Yield: 4
Ingredients: 4 large eggs, beaten to blend; 1 pound carrots (about 8 medium), peeled, coarsely grated; 1/3 cup chopped fresh cilantro; 1/4 cup chickpea flour; Kosher salt, freshly ground pepper; 3 tablespoons (or more) olive oil, divided; 1 cup plain whole yogurt; 1 cup spicy greens (such as baby mustard greens, watercress, or arugula); 1 tablespoon fresh lemon juice; Flaky sea salt (such as Maldon)

Carrot Pancakes with Salted Yogurt was pinched from <a href="http://www.epicurious.com/recipes/food/views/carrot-pancakes-with-salted-yogurt-51236280" target="_blank">www.epicurious.com.</a>

"With a texture somewhere between a latke and a pancake, these vegetarian fritters are also gluten-free. (Thanks, chickpea flour!)..."

INGREDIENTS

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4 large eggs, beaten to blend

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1 pound carrots (about 8 medium), peeled, coarsely grated

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1/3 cup chopped fresh cilantro

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1/4 cup chickpea flour

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Kosher salt, freshly ground pepper

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3 tablespoons (or more) olive oil, divided

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1 cup plain whole yogurt

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1 cup spicy greens (such as baby mustard greens, watercress, or arugula)

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1 tablespoon fresh lemon juice

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Flaky sea salt (such as Maldon)

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