LENTIL FRITTERS
Rustle up these lentil fritters in just 25 minutes with our basic lentils recipe, courgette and carrot. They're healthy, low-fat and packed with nutrients
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Side dish, Supper, Vegetable
Time 25m
Number Of Ingredients 11
Steps:
- Mix the leftover lentils with the chopped coriander, spring onion and gram flour, then set aside. Use a peeler to cut the carrots and courgettes into long ribbons, then toss the ribbons with the sesame seeds and coriander in sesame oil and the lime juice.
- Heat the rapeseed oil in a frying pan. Spoon in four dollops of the lentil mixture and flatten into patties. Fry each side until golden and serve with the ribbon salad.
Nutrition Facts : Calories 356 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 11 grams sugar, Fiber 11 grams fiber, Protein 17 grams protein, Sodium 0.1 milligram of sodium
LENTIL FRITTERS
These lentil fritters are so easy to make and such a delicious veggie finger food and appetizer!
Provided by June d'Arville
Categories Appetizer
Time 2h30m
Number Of Ingredients 9
Steps:
- Soak the green lentils in cold water for 3 hours. No need to soak them overnight.
- Drain the lentils and rinse them one more time. Then transfer the lentils to a high pan. Add water until the lentils are submerged. Add the peeled garlic cloves and a dash of salt.
- Place the pan over medium-high heat. Cook the lentils for 30 minutes until soft.
- Then drain the cooked lentil and garlic cloves. Let them cool down fully. Transfer the lentil and garlic to a blender. Keep 2 handfuls of lentils aside for later.
- Blend until you get a rough mix. Add the ground cumin, cinnamon and egg. Season generously with pepper and salt.
- Blend again into a wet mix. Taste it and add extra cumin, pepper or salt to taste. Then blend again into a smooth paste. Add it to the 2 handfuls of lentil you kept aside.
- Stir well. Stir in the panko.
- Roll even balls from the lentil mixture. I made 1 oz (30 g) balls. Heat the frying oil in a saucepan over high heat until piping hot. Add a first batch of fritters.
- Fry for 2 to 3 minutes until the balls are golden brown. Stir regularly using a slotted spoon.
- Remove the cooked fritters and drain them on kitchen paper. Add another batch of lentil balls to the hot oil and fry until all the balls are cooked. Transfer the fritters to a bowl and serve with a yogurt dipping sauce.
Nutrition Facts : Calories 75 kcal, ServingSize 1 serving
GRILLED LENTIL FRITTERS
These grilled lentil fritters make a great vegetarian dish that can be served several different ways, like over couscous, in pita bread, or even over rice.
Provided by ltlmsmfft
Categories Vegetarian Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Combine 1 can lentils, cilantro, parsley, garlic, cumin, salt, and black pepper in a food processor and puree. Transfer mixture to a bowl and add remaining can of lentils, panko, and egg. Mix well and shape into 2-inch patties
- Preheat an indoor electric grill for medium heat and lightly oil the grill with cooking spray. Cook patties until well browned, turning once, about 5 minutes total.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 47.8 g, Cholesterol 46.5 mg, Fat 2.3 g, Fiber 15.2 g, Protein 17.9 g, SaturatedFat 0.7 g, Sodium 692.8 mg, Sugar 3.5 g
ZUCCHINI-LENTIL FRITTERS WITH LEMONY YOGURT
These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chile powder.
Provided by Sohla El-Waylly
Categories Bon Appétit Appetizer Hors D'Oeuvre Side Zucchini Lentil Yogurt Parsley Onion Fry Pan-Fry Cast Iron Fritter Vegetarian Soy Free Tree Nut Free Peanut Free Wheat/Gluten-Free Kid-Friendly Food Processor
Yield 4 servings
Number Of Ingredients 15
Steps:
- Lemony yogurt:
- Whisk yogurt, lemon juice, and sugar in a small bowl to combine. Season with salt.
- Do Ahead: Yogurt can be made 1 day ahead. Cover and chill.
- Fritters:
- Rinse lentils, then soak in 2 cups water at room temperature at least 1 hour and up to 12 hours. (Soaking the lentils makes them tender and a lot easier to blend.)
- Meanwhile, trim ends of zucchini and cut crosswise into 3 pieces about 2" long. Cut each piece lengthwise into ¼"-thick planks. Stack a few planks and slice lengthwise into ¼"-thick matchsticks (about the size of a skinny french fry). Transfer zucchini to a colander set in a medium bowl. Add onion and 1 tsp. salt and toss to combine. Let sit until vegetables look wilted and softened and about 1 Tbsp. liquid has released into bowl, 30 minutes to 2 hours. Gently pat dry with paper towels to remove any excess moisture.
- Drain lentils and transfer to a food processor. Add chile powder, turmeric, and ¾ tsp. salt. Pulse, scraping down sides, until a purée forms. Transfer to a medium bowl and add zucchini and onion, parsley, and lemon zest. Toss with a rubber spatula to combine.
- Line a rimmed baking sheet with paper towels; set a wire rack inside. Heat ghee in a medium cast-iron skillet over medium-high until a pinch of batter added to the pan sizzles and sputters. Using a large spoon, scoop out about ¼ cup batter, then use a second large spoon dipped in the hot ghee to carefully scrape into pan; flatten with ghee-coated spoon. Repeat to make 3 more fritters. Fry until deep golden brown underneath, about 3 minutes. Turn over with a wide slotted spatula and fry until deep golden brown on the second side, about 3 minutes. Transfer fritters to prepared rack to drain; season immediately with salt. Repeat with remaining batter (you end up with 8-10 fritters total).
- Transfer fritters to a platter. Serve with lemony yogurt alongside.
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