Preparation

• Toss the carrots with 3/4 tsp. salt, and let drain in a fine-mesh sieve for 15 minutes; press to squeeze out any excess water.
• In a large bowl, whisk the eggs. Add the drained carrots, flour, garlic, curry powder, 3/4 tsp. salt, and a few grinds of pepper.
• Heat 1 Tbs. butter and 1 Tbs. vegetable oil in a large skillet over medium-low heat until the butter melts. Using a one-third cup measure, scoop four cupfuls of the batter into the skillet, and flatten each with a spatula to about 1/2-inch thickness. Cook, rotating the skillet occasionally, until the fritters are golden on the bottom, 4 to 5 minutes.
• Flip and cook until golden, about 3 minutes more. Transfer the fritters to a plate lined with paper towels. Wipe out the skillet. Repeat to make two more batches, using 1 Tbs. butter and 1 Tbs. vegetable oil for each batch.
• In a medium bowl, toss the parsley and onion with 1 Tbs. of the lemon juice, the olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. In a small bowl, stir the remaining 1 Tbs. lemon juice into the yogurt. Divide the parsley salad among 4 plates, top with 3 fritters, and serve dolloped with the yogurt.