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These Red Lentil Zucchini Fritters are crispy on the outside, tender on the inside, and packed with flavor from fresh parsley, onion, and warm spices. They're naturally vegan and gluten-free, and they pair well with your favorite dipping sauce, salad, or grain bowl.
It's amazing what you can make with a bag of red lentils, one zucchini, a handful of fresh herbs, and a few pantry spices. They come together to create these crispy, Red Lentil Zucchini fritters, and just like my vegan corn fritters, they are great for dipping. They pair well served with my vegan tzatziki, tahini sauce, creamy vegan sour cream, or a fresh cucumber and tomato salad for an easy meal.
Why You'll Love These Red Lentil Fritters
- Red lentils create a sturdy fritter without any flour.
- The zucchini keeps them moist without overpowering the flavor.
- Made with simple pantry staples and fresh herbs.
- Naturally vegan and gluten-free.
- Great for lunch, dinner, appetizers, or meal prep.
Ingredients + Notes
You'll need just 8 simple ingredients to pull this recipe together. Here's what you'll need:
- Red Lentils: Work best because they break down faster than whole lentils. Yellow lentils can work in a pinch, but the fritters may be slightly firmer and require a longer soak.
- Zucchini: Smaller zucchini usually have fewer seeds and less water content, making them easier to work with. Yellow squash can be substituted with very similar results.
- Red Onion: Yellow onion or shallot can be substituted easily.
- Seasoning: I used granulated garlic, paprika, turmeric, and cayenne pepper, but feel free to customize the flavors. Swap the paprika for smoked paprika for a smoky twist, reduce the cayenne for milder heat, or try spices like ground cumin, curry powder, ras el hanout, or berbere seasoning.
- Parsley: Both leaves and stems are useful here because the stems add extra flavor. Cilantro or dill can work as a variation for a different herb profile.
- Oil: Use a neutral, high-heat oil like avocado, canola, vegetable, or sunflower oil for frying.
How to make Red Lentil Zucchini Fritters
- To get started, rinse the lentils well, then place them in a bowl and cover with water to soak for an hour. Trim the zucchini and cut it in half crosswise. Slice each half lengthwise into very thin planks, about ⅛ inch thick. Stack a few planks at a time, then slice them lengthwise into thin strips.
- Drain the soaked lentils and add them to a food processor. Blend until a thick paste forms.
- Transfer the mixture to a bowl and add seasonings and parsley.
- Squeeze the zucchini and onion to remove excess liquid and add to the bowl. Stir well. Line a plate with paper towels and set aside.
- Heat ½-inch of oil in a skillet over medium-high heat. Scoop ¼ cup of batter per fritter into the oil and gently flatten into a patty. Fry 3-4 at a time, but don't overcrowd the pan. Fry for about 2-3 minutes per side until deeply golden brown.
- Transfer to the lined plate and season with salt. Repeat with the remaining batter.
Tips
- Rinse lentils well: Removes excess starch and dust that can make the batter gluey or muddy tasting. Rinse for a few minutes until the water runs clear.
- Soaking lentils: This softens them enough to blend smoothly without cooking them first. Under-soaked lentils create gritty fritters. Also, if your lentils are close to their expiration date, they may not soften properly, leading to a gritty texture.
- Salting the vegetables: It draws out excess moisture so the fritters fry up crisp. If you skip this step, the batter becomes loose and difficult to shape.
- Drain vegetables thoroughly: This is critical for crisp fritters. Too much moisture lowers the oil temperature and causes spreading instead of browning.
- Don't let the batter sit: Fry right after combining, as the salted vegetables continue releasing water, which will yield a loose batter.
FAQS
Yes. Cooked fritters keep well in the refrigerator for up to 4 days. Reheat them in a skillet, air fryer, or oven until warmed through and crispy again.
Yes. Let the red lentil fritters cool completely, then freeze them in a single layer before transferring them to a freezer-safe container. Reheat from frozen in the oven or air fryer until hot and crisp.
Reheat in the oven: Reheat leftovers in a 400°F oven or air fryer until crisp again. Microwaving softens the crust considerably.
No. This recipe is designed for dry red lentils, which soften during soaking and blend into a smooth batter. Brown or green lentils won't create the same texture.
Yes, smaller fritters make great party appetizers or brunch sides. They stay crisp surprisingly well for about 20 minutes after frying. Use about 2 to 2 ½ tablespoons of batter per fritter.
Yes, you can pair with rice, flatbread, or a chopped salad for a full meal. They also work well tucked into pita wraps with crunchy vegetables and your favorite sauce. This vegan zucchini pesto is a nice addtion.
More lentil recipes to try
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Recipe
Lentil Fritters
Ingredients
- 1 cup dry red lentils
- 1 medium zucchini
- ¼ cup thinly sliced red onion or yellow onion
- 2 teaspoons kosher salt , divided + more for finishing
- 1 teaspoon granulated garlic
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper or hot paprika
- ¼ teaspoon turmeric (optional)
- 1 cup finely chopped parsley leaves and stems
- Oil for frying
- Optional for serving: lemon wedges, vegan tzatziki sauce
Recommended Equipment
- Deep Skillet (10 to 11-inch)
- Cutting Board + Knife
- Colander or mesh strainer
- Medium + Large Bowl
- Plate or Wire Rack + Paper Towels
- Spatula
Instructions
- Rinse the lentils until the water runs clear. Transfer to a bowl, cover with water, and soak for 1 hour.
- About 30 minutes before the lentils finish soaking, trim the zucchini and cut it crosswise in half. Place each half cut-side down for stability, then slice it lengthwise into very thin planks. Stack a few planks and cut them lengthwise into thin ⅛ inch strips. You can also use a mandoline.
- Add the zucchini and red onion to a colander, toss with 1 teaspoon kosher salt, and let sit for 20-30 minutes to drain excess moisture.
- Line a wire rack or plate with paper towels for draining the fritters. Set aside.
- Drain the lentils well and add them to a food processor. Blend until a thick paste forms, scraping sides as needed. It doesn't have to be super smooth, but you don't want whole lentils in the mixture.
- Transfer the lentil mixture to a bowl. Add the remaining 1 teaspoon salt, granulated garlic, paprika, cayenne pepper, turmeric, and parsley.
- Squeeze out as much liquid as possible from the zucchini and onion using a clean kitchen towel. Now add to the bowl with the lentil mixture and stir until well combined.
- Heat ½-inch of oil in a deep skillet or cast iron pan over medium-high heat. To test the oil, drop in a small spoonful of batter. If it sizzles and sputters immediately, the oil is ready.
- Scoop about ¼ cup of batter per fritter (ice cream scoop works well) into the oil and gently flatten into a patty using a spatula (fry 3-4 fritters per batch to avoid overcrowding the pan). Fry for 2-3 minutes per side until deeply golden brown. Adjust the heat if browning too quickly.
- Transfer the fritters to the prepared rack/plate and lightly season with salt while still hot.
- Repeat with the remaining batter. You should have about 8 fritters total.
Notes
- Test oil before frying: If the oil is too cool, the fritters absorb oil before forming a crust. If too hot, the outside browns before the center cooks through. If in doubt, start with a test fritter. If the outside gets very dark before 2 minutes is up, the oil is too hot.
- Avoid overcrowding: Frying too many fritters at once drops the oil temperature, leading to pale, oily fritters instead of crisp ones.
- Flatten for even cooking: Gently pressing the batter into patties increases surface area, helping the centers cook through at the same rate the crust develops.
- Hands-off Time: Don't let the prep time fool you. Most of it is hands-off while the lentils soak. Use that time to prep and salt the zucchini and onion, and the recipe comes together quickly once you're ready to cook.
- This recipe was inspired by Sohla El-Waylly at Bon Appétit.
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