Zucchini Lentil Fritters
User Reviews
5
Zucchini Lentil Fritters
Description
This recipe uses red lentils soaked for an hour to soften, then pureed into a smooth paste forming the base of the fritter batter. Zucchini and thinly sliced red onion, salted and drained to remove excess water, are added along with salt, Kashmiri red chili powder, turmeric, chopped parsley, and lemon zest. This blend yields fritters with a vibrant color and balanced seasoning, where the earthy lentils and fresh vegetables are accented by mild heat and citrus brightness.
Fritters are fried in ghee or vegetable oil in batches over medium-high heat until both sides are golden brown and crisp, providing texture contrast with the soft interior. The recipe calls for 3 minutes per side for thorough cooking and crust formation. The fritters can be served warm as a savory appetizer or alongside dips or salads.
The texture results from combining pureed lentils and drained vegetables to maintain a cohesive batter that fries well. The use of ghee adds a rich, buttery flavor to balance the spices. This recipe adapted from Bon Appetit and Sohla El-Waylly demonstrates a creative use of lentils and zucchini in fritters.
Ingredients
- 1 cup red lentils
- 1 zucchini (about 6 ounces)
- 1 red onion sliced thin, medium
- 1 1/2 tsp kosher salt
- 1/2 tsp Kashmiri red chili powder
- 1/4 Turmeric ground
- 1 cup parsley chopped fine, leaves
- 1 tbsp lemon zest
- 1 cup ghee for frying, or vegetable oil
Instructions
- Rinse lentils until water runs clear. Transfer to a bowl and cover with 2 cups water. Let soak for 1 hour.
- In meantime, trim ends off zucchini and slice lengthwise. Cut each strip into 1/4-inch pieces OR use a mandoline. Set aside in colander with onion and toss with 1 teaspoon salt. Let excess water drain from vegetables in sink or over a bowl (discard liquid).
- Drain lentils and add to a food processor and pulse until a smooth paste forms.
- Transfer lentil puree to a bowl along with the remaining 1/2 teaspoon salt, chili powder, turmeric, parsley and lemon zest. Squeeze any excess water from zucchini and onion and add to bowl. Stir to combine thoroughly.
- Line a rimmed baking sheet with paper towels and place wire rack on top. Set aside.
- Heat ghee or oil in a deep skillet or cast iron skillet over medium high heat. Test oil with a drop of batter, if it sizzles it's ready. Scoop a 1/4 cup of batter and carefully fry, 3 minutes per side, four fritters at a time. Remove from oil and place on prepared rack, season with salt. Repeat with remaining batter. You should make 16 fritters total.
- Serve with optional labneh, plain yogurt, ketchup, Tomato Pachadi, or Pudina Chutney (Indian Mint Chutney).
Notes
- Soak lentils for an hour to soften before pureeing into a smooth batter.
- Drain excess water from zucchini and onion after salting to prevent soggy fritters.
- Fry fritters in batches over medium-high heat, about 3 minutes per side, for golden crispiness.
- Ghee adds a rich flavor but vegetable oils are also suitable for frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Calories | 46kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.04g | 0% |
| Sodium | 223mg | 9% |
| Potassium | 172mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 364IU | 7% |
| Vitamin C | 9mg | 10% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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