Carrot Pancakes with Salted Yogurt

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

4 large eggs, beaten to blend
1 lb carrots, peeled, coarsely grated (about 8 medium)
⅓ cup fresh cilantro, chopped
¼ cup chickpea flour
kosher salt
black pepper, freshly ground
3 Tbsp. olive oil, divided
1 cup plain whole yogurt
1 cup spicy greens, such as; baby mustard greens, watercress, or arugula
1 Tbsp. lemon juice, freshly squeezed
flaky sea salt, such as; Maldon

Mix eggs, carrots, cilantro, and chickpea flour in a large bowl (mixture will be loose); season with kosher salt and pepper.

Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high heat. Scoop two ½ cupfuls of carrot mixture into skillet, pressing each to ½" thickness. Cook, rotating skillet occasionally for even browning, until pancakes are golden brown, about 3 minutes per side.

Transfer to paper towels to drain. Repeat to make 2 more pancakes, adding more oil to skillet if needed.

Meanwhile, season yogurt with kosher salt and pepper. Toss greens with lemon juice and remaining 1 Tbsp. oil; season with kosher salt and pepper.

Serve carrot pancakes with salad and salted yogurt, seasoned with sea salt and more pepper.

Makes 4 servings.