Lentil Fritters Recipes

LENTIL FRITTERS

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.

LENTIL FRITTERS

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.

ZUCCHINI-LENTIL FRITTERS WITH LEMONY YOGURT

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.

MASALA VADA (LENTIL FRITTERS)

Steps:

• Rinse lentils and soak in cold water for 3 hours.
• Place 2 tablespoons drained lentils in a bowl with onion, chile peppers, cilantro, dill, and cumin seeds. Coarsely grind the remaining lentils in a food processor, then add to the bowl. Add chile oil and mix to combine.
• Moisten your palms and shape mixture into masala vada (mini donuts with a hole in the middle).
• Heat oil in a deep saucepan over medium heat. Lower masala vada carefully into the hot oil in batches. Fry until golden brown, 3 to 4 minutes per side minutes. Transfer to a plate lined with paper towels to drain.