Zucchini Lentil Fritters
These irresistible onion zucchini lentil fritters are crispy, savory, protein-packed, and infused with just the right amount of smoky heat.
- Prep time
- 1 hr 10 min
- Cook time
- 6 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup red lentils
- 1 zucchini ((about 6 ounces))
- 1 medium red onion (sliced thin)
- 1 1/2 tsp kosher salt
- 1/2 tsp Kashmiri red chili powder
- 1/4 ground turmeric
- 1 cup parsley leaves (chopped fine)
- 1 tbsp lemon zest
- 1 cup ghee or vegetable oil (for frying)
Instructions
- 1
Rinse lentils until water runs clear. Transfer to a bowl and cover with 2 cups water. Let soak for 1 hour.
- 2
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).
- 3
Drain lentils and add to a food processor and pulse until a smooth paste forms.
- 4
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.
- 5
Line a rimmed baking sheet with paper towels and place wire rack on top. Set aside.
- 6
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.
- 7
Serve with optional labneh, plain yogurt, ketchup, Tomato Pachadi, or Pudina Chutney (Indian Mint Chutney).