Name: Carrot Pancakes With Salted Yogurt
Yield: 4 Servings
Ingredients: 4 large eggs, beaten to blend; 1 pound carrots (about 8 medium), peeled, coarsely grated; ⅓ cup chopped fresh cilantro; ¼ cup chickpea flour; Kosher salt and freshly ground black 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)

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Michael Graydon + Nikole Herriott

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

Recipe notes