Zucchini-Lentil Fritters

Enjoy a taste of summer with these crispy and flavorful Zucchini-Lentil
Fritters, paired perfectly with a tangy lemony yogurt sauce. Easy to make and
utterly delicious!

Servings: 4

Author:

Prep Time
15 minutes

Cook Time
6 minutes

Total Time
21 minutes

Course:

Side Dish

Cuisine:

American

Keywords:

zucchini

Instructions

1 Whisk together the yogurt, lemon juice, and sugar in a small bowl. Season with a
pinch of salt, whisk again, and set aside. This can be made a day ahead and
chilled.
2 Rinse the lentils and soak them in 2 cups of water at room temperature for at
least 1 hour, up to 12 hours. The longer soak makes them plump and tender for
easy blending.
3 Trim the ends of the zucchini and cut into 3 pieces about 2 inches long. Slice
each piece into ¼-inch planks, then cut lengthwise into ¼-inch matchsticks.
Place zucchini in a colander set over a bowl. Add sliced onion and 1 teaspoon
salt, toss to combine, and let sit until the vegetables release about 1
tablespoon of liquid and look wilted, 30 minutes to 2 hours. Pat dry with paper
towels to remove excess moisture.
4 Drain the lentils and transfer them to a food processor. Add chile powder,
turmeric, and ¾ teaspoon salt. Pulse until a purée forms, scraping down sides as
needed. Transfer to a bowl and mix in the zucchini-onion mixture, parsley, and
lemon zest. Toss well to combine.
5 Heat ghee in a 10-inch cast-iron skillet over medium-high heat. Drop ¼ cup of
batter into the hot ghee, flattening with the back of a large metal spoon dipped
in ghee to prevent sticking. Repeat to make 4 fritters. Fry until deep golden
brown on one side, about 3 minutes. Flip and fry until the other side is golden
brown, about 3 more minutes. Transfer to a wire rack set over a paper
towel-lined baking sheet to drain. Season with salt immediately. Repeat with
remaining batter to make 8-10 fritters.
6 Serve fritters hot with lemony yogurt on the side.

Zucchini-Lentil Fritters

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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