Red Lentil Zucchini Fritters

Red Lentil Zucchini Fritters

These Red Lentil Zucchini Fritters are crispy on the outside, tender in the middle, and get plenty of fresh flavor from parsley, onion, and warm spices. They're naturally vegan, gluten-free, and pair well with your favorite dipping sauce, salad, or grain bowl.

Course Appetizer, Side

Cuisine Mediterranean-Inspired

Cook Time 10

Soaking Lentils 1

Total Time 1 10

Servings people

Calories 176kcal

Author Melissa Huggins

Equipment

Deep Skillet (10 to 11-inch)
Cutting Board + Knife
Colander or mesh strainer
Medium + Large Bowl
Plate or Wire Rack + Paper Towels
Spatula

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

US Customary - Metric

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 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 with a spatula (fry 3-4 fritters per batch to avoid overcrowding). 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

Moisture: For crisp fritters that hold together well, thoroughly drain the lentils and squeeze as much moisture as possible from the zucchini and onion. The batter should hold its shape when scooped and stay mounded in the pan until flattened. If it spreads on its own, it likely contains too much moisture. Also, it's important to fry the batter right away, as it will loosen if it sits.
Oil Temperature: The oil should sizzle immediately when the batter is added without smoking. If the fritters brown too quickly before the centers are cooked, lower the heat slightly. If they're pale after a few minutes or seem to absorb excess oil, increase the heat. Since every pan and stove cooks differently, adjust the heat as needed throughout cooking.
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.

Nutrition