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These savory fritters from teens Emily & Lyla Allen (known as "The Kitchen Twins"), are a perfect snack or appetizer any time of year. They freeze really well, so make them ahead of time to have at the ready. (According to the twins, their parents love when they do that!) If you don't have fresh herbs, dried are fine, too.
Pro Tip from The Kitchen Twins: You can swap out the all-purpose flour with gluten-free options, such as oat flour. To make your own oat flour, blend old-fashioned oats in a high-speed blender until you get a flour-like consistency. Easy!
For another recipe from The Kitchen Twins, check out their Strawberry Fritters with Honey-Cinnamon Glaze.
For the sauce, in a small bowl, mix together the yogurt, feta, garlic, lemon juice and salt. Top with chopped dill and set aside.
For the fritters, in a medium bowl, mix together the flour, salt and pepper. Add the eggs, milk, feta, spring onions, dill and garlic and mix until completely incorporated.
In a large frying pan, add enough oil to generously coat the bottom of the pan (these fritters shouldn't be submerged in oil) and heat over medium heat. When it's hot (but not too hot), add 2 tablespoons of the batter to form each fritter, working in batches as needed. Gently press down on each fritter with spatula and cook until golden brown and cooked through, about 2 to 4 minutes per side. (If they are browning too fast, turn down the heat a bit.)
Remove the fritters from the oil and place them on a paper towel-lined platter. Serve with the creamy feta sauce.