1. 1

   Step 1

   Mix 120 g yogurt, 10 ml lemon juice, 10 ml extra virgin olive oil, and 1 clove grated garlic in a bowl.

2. 2

   Step 2

   Season the yogurt sauce with a pinch of salt and pepper and set aside to let flavors meld.

3. 3

   Step 3

   In a large bowl, whisk 35 g flour, 35 g cornstarch, 0.5 tsp baking powder, 0.5 tsp garlic powder, 0.5 tsp salt, and 0.25 tsp black pepper.

4. 4

   Step 4

   Add 1 large egg and 30 ml milk to the dry ingredients and mix until combined.

5. 5

   Step 5

   Fold 300 g frozen peas, 115 g shredded cheese, and 50 g sliced green onion into the batter.

6. 6

   Step 6

   Heat 60 ml olive oil in a large pan over medium-high heat.

7. 7

   Step 7

   Scoop 3 tbsp of the mixture into the pan for each fritter.

8. 8

   Step 8

   Flatten each mound with a spatula to about 1.5 cm thickness.

9. 9

   Step 9

   Cook for 1.5 minutes until the underside is golden brown.

   Timer 2 min
10. 10

    Step 10

    Flip the fritters and cook for another 1.5 minutes until crispy.

    Timer 2 min
11. 11

    Step 11

    Transfer the finished fritters to a paper towel-lined tray.

12. 12

    Step 12

    Repeat the cooking process with the remaining batter.

13. 13

    Step 13

    Serve the hot fritters with the prepared lemon yogurt dipping sauce.

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