Crispy Herb Fritters

Method

1. 1
   Wash the herbs and allow to dry; either on a tea towel or using a salad spinner. Pluck the herbs and leaves from their stems and roughly chop. Repeat with each herb and set aside until ready to use.
2. 2
   In a mixing bowl combine the milk and eggs. Whisk together. Add the flour, baking powder, and kosher salt. Whisk until it becomes a smooth batter. Stir in the grated mozzarella and parmesan cheeses. Add the fresh herbs and stir the mixture together until fully combined. The batter can be prepared and then held in the refrigerator for several hours before frying if desired.
3. 3
   Place a rack on a baking sheet and have ready to drain the fritters. In a wide skillet, add enough vegetable oil to cover the bottom of the pan, about 1/8 inch deep. Place over medium heat.
4. 4
   Drop a spoonful of the fritter batter into the hot oil. Gently spread the batter out to flatten slightly into a fritter about 2 inches in diameter. Add 4 or 5 more to the pan. Allow the fritters to fry until the bottoms are golden brown – about 3 to 4 minutes.
5. 5
   The melting cheese in the fritters may cause them to stick to the pan initially. As the fritters brown, they should release from the pan with relative ease. Carefully flip the fritters over and cook for another couple of minutes until browned on the other side.
6. 6
   Transfer the cooked fritters to the rack to drain. Repeat with the remaining batter until all the fritters are cooked.
7. 7
   In a small bowl, combine the yogurt, apple cider vinegar, minced garlic, chopped dill, chopped chives, honey, kosher salt, and pepper. Stir together. Refrigerate until ready to serve.
8. 8
   Arrange the herb fritters on a serving platter. Serve the fritters with the yogurt sauce and enjoy!