Zucchini Lentil Fritters With Lemony Yogurt Recipes

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ZUCCHINI-LENTIL FRITTERS WITH LEMONY YOGURT



Zucchini-Lentil Fritters With Lemony Yogurt image

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

Lemony yogurt:
¾ cup whole-milk yogurt
2 Tbsp. fresh lemon juice
½ tsp. sugar
Kosher salt
Fritters:
1 cup red lentils (masoor dal)
1 medium zucchini (about 5 oz.)
½ medium onion, thinly sliced
1¾ tsp. kosher salt, divided, plus more
½ tsp. Kashmiri chile powder or ¼ tsp. cayenne pepper
¼ tsp. ground turmeric
1 cup parsley leaves with tender stems
1 Tbsp. finely grated lemon zest
1 cup ghee or neutral vegetable oil

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.

ZUCCHINI FRITTERS WITH YOGURT-DILL SAUCE



Zucchini Fritters with Yogurt-Dill Sauce image

This delicious-and kid-friendly-Zucchini Fritters recipe is from Jim Botsacos of New York City's Molyvos restaurant.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 9

1 cup all-purpose flour
1 1/4 teaspoons baking powder
Coarse salt and freshly ground black pepper
3 medium zucchini
1 medium onion, halved
2 tablespoons Greek-style plain full-fat yogurt
1 large egg, lightly beaten
1/2 cup olive oil, plus more as needed
Yogurt-Dill Sauce, for serving

Steps:

  • In a small bowl, whisk together flour, baking powder, and 1/8 teaspoon salt; set aside.
  • Grate onion on the large holes of a box grater into a medium bowl. Transfer grated onion to a piece of cheese cloth. Squeeze excess liquid from onion and discard. Transfer onion to a clean medium bowl; you should have about 1/2 cup grated onion. Grate zucchini into bowl with onion on the large holes of a box grater; you should have about 3 1/2 cups grated zucchini. Add 1/2 teaspoon salt and toss to combine; let stand 30 seconds.
  • Transfer zucchini and onion mixture to a clean piece of cheesecloth and cover. Squeeze out as much liquid as possible and discard. Transfer zucchini and onion to a large bowl. Add yogurt and egg; season with salt and pepper. Stir until well combined.
  • Slowly add 3/4 cup of the flour mixture, while folding it into the zucchini mixture. If mixture seems too wet, fold in 1/4 cup more.
  • Heat olive oil in a medium skillet over medium-high heat. Working in batches, using about 3 tablespoons of the zucchini mixture, gently form a patty and place in skillet. Cook until fritters are firm and begin to turn golden on the bottom, about 2 minutes. Turn fritters and continue to cook about 2 minutes more. Turn fritters again and cook for 30 seconds; transfer to a paper towel-lined plate. Repeat process with remaining zucchini mixture, adding more oil as necessary.
  • Season fritters with salt and serve immediately with yogurt-dill sauce.

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