Zucchini-Lentil Fritters With Lemony Yogurt
Crispy, golden fritters made with red lentils and fresh zucchini, served with a tangy lemon-yogurt sauce. These vegetarian fritters combine Indian spices with fresh herbs for a delicious appetizer or main course.
Ingredients
- •¾ cup whole-milk yogurt
- •2 Tbsp fresh lemon juice
- •½ tsp sugar
- •to taste Kosher salt
- •1 cup red lentils
- •1 medium zucchini
- •½ medium onion
- •1¾ tsp kosher salt
- •½ tsp Kashmiri chile powder
- •¼ tsp ground turmeric
- •1 cup parsley
- •1 Tbsp lemon zest
- •1 cup ghee
Cooking Instructions
- 1.
Whisk yogurt, lemon juice, and sugar in a small bowl to combine. Season with salt.
5 min
- 2.
Do Ahead: Yogurt can be made 1 day ahead. Cover and chill.
- 3.
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.)
60 min
- 4.
Meanwhile, trim ends of zucchini and cut crosswise into 3 pieces about 2" long. Cut each piece lengthwise into 1/4"-thick planks. Stack a few planks and slice lengthwise into 1/4"-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.
30 min
- 5.
Drain lentils and transfer to a food processor. Add chile powder, turmeric, and 3/4 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.
10 min
- 6.
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 1/4 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).
25 min
- 7.
Transfer fritters to a platter. Serve with lemony yogurt alongside.
2 min
