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Red Lentil Zucchini Fritters Recipe

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4.1 from 64 reviews

These Red Lentil Zucchini Fritters are crispy, flavorful, and packed with protein and veggies. Made with soaked red lentils and thinly sliced zucchini, seasoned with aromatic spices and fried to golden perfection, they make a delicious and nutritious appetizer or snack. Perfect served with lemon wedges or vegan tzatziki sauce for a refreshing finish.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings (about 8 fritters)

Ingredients

Main Ingredients

  • 1 cup dry red lentils
  • 1 medium zucchini
  • 1/4 cup thinly sliced red onion (or yellow onion)
  • 2 teaspoons kosher salt (divided, plus more for finishing)
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (or hot paprika)
  • 1/4 teaspoon turmeric (optional)
  • 1 cup finely chopped parsley leaves and stems
  • Oil for frying

Optional for Serving

  • Lemon wedges
  • Vegan tzatziki sauce

Instructions

  1. Soak the Lentils: Rinse the lentils until the water runs clear. Transfer to a bowl, cover with water, and soak for 1 hour to soften them for blending.
  2. Prepare the Zucchini: About 30 minutes before the lentils finish soaking, trim and slice the zucchini into very thin 1/8 inch strips by first cutting it crosswise in half, then lengthwise into planks, and finally into strips. A mandoline can also be used.
  3. Drain Zucchini and Onion: Add zucchini strips and sliced onion to a colander, toss with 1 teaspoon kosher salt, and let sit for 20-30 minutes to draw out excess moisture.
  4. Prepare for Draining Fritters: Line a wire rack or plate with paper towels to drain the fried fritters. Set aside.
  5. Blend Lentils: Drain lentils thoroughly and add to a food processor. Blend until a thick paste forms, scraping sides as needed. The texture should be smooth enough to hold together but can have some texture without whole lentils.
  6. Mix Spices and Herbs: Transfer lentil paste to a bowl. Add remaining 1 teaspoon kosher salt, granulated garlic, paprika, cayenne pepper, turmeric (if using), and chopped parsley. Stir to combine well.
  7. Combine with Zucchini and Onion: Squeeze out as much liquid as possible from the zucchini and onion using a clean kitchen towel. Add this mixture to the lentil paste and stir thoroughly until evenly combined.
  8. Heat Oil: Heat 1/2-inch of oil in a deep skillet over medium-high heat. Test the oil by dropping a small spoonful of batter in; if it sizzles and sputters immediately, the oil is ready for frying.
  9. Fry the Fritters: Scoop about 1/4 cup of batter per fritter (an ice cream scoop works well) into the hot oil. Gently flatten into patties with a spatula. Fry 3-4 fritters per batch, turning after 2-3 minutes when golden brown. Adjust heat to prevent burning.
  10. Drain and Season: Transfer fried fritters to the prepared rack or paper towels. Lightly salt them while still hot to enhance flavor.
  11. Serve: Repeat frying with remaining batter to yield about 8 fritters. Serve warm with optional lemon wedges and vegan tzatziki sauce for dipping.

Notes

  • Soaking the lentils softens them for easier blending and better texture in fritters.
  • Removing moisture from zucchini prevents soggy fritters and helps them crisp up nicely.
  • Use a food processor for best lentil paste consistency; avoid leaving whole lentils for smooth texture.
  • Adjust cayenne pepper amount to control fritter spiciness.
  • Frying in batches avoids overcrowding the pan, ensuring even cooking and crispiness.
  • Use paper towels or a wire rack to drain excess oil after frying.
  • Serve with lemon wedges or vegan tzatziki for added brightness and cooling contrast.
  • Author: Madelynn
  • Prep Time: 35 minutes
  • Cook Time: 35 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Mediterranean
  • Diet: Vegan

Find it online: https://allyumcooks.com/red-lentil-zucchini-fritters-recipe/