Lemony Green Pea Fritters With Cottage Cheese

Using a fork, mix 2 large eggs, 8 oz. whole-milk cottage cheese (about 1 cup), ¼ cup finely chopped tender herbs (such as dill and/or parsley), 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. freshly ground pepper, 1 tsp. finely grated lemon zest, and ½ tsp. garlic powder in a medium bowl to combine. Add ¹⁄₃ cup all-purpose flour and 1 tsp. baking powder and mix with a rubber spatula, scraping down sides of bowl as needed, to combine. Add 8 oz. frozen sweet or baby green peas (about 1½ cups) and mix to incorporate evenly (some pockets of batter might freeze; that’s okay).

Heat 2 Tbsp. vegetable oil in a medium skillet, preferably cast iron, over medium. Drop 2 Tbsp. batter (a #30 ice cream scoop works great) into skillet and flatten slightly so peas are in a single layer. Repeat to make 2 or 3 more fritters. Cook until golden and crisp, about 4 minutes per side. Transfer fritters to a wire rack set inside a rimmed baking sheet; season lightly with salt. Repeat with remaining batter and 6 Tbsp. vegetable oil in 3 more batches. (You should have 14 fritters total.)

Serve fritters with lemon wedges for squeezing over.