Zucchini Lentil Fritters

• servings: 16 servings
• active time: 1 hour 10 minutes
• total time: 1 hour 16 minutes

Ingredients

1 cup red lentils

1 zucchini (about 6 ounces)

1 medium red onion (sliced thin)

1 1/2 tsp kosher salt

1/2 tsp Kashmiri red chili powder

1/4 ground turmeric

1 cup parsley leaves (chopped fine)

1 tbsp lemon zest

1 cup ghee or vegetable oil (for frying)

Directions

Rinse lentils until water runs clear. Transfer to a bowl and cover with 2 cups water. Let soak for 1 hour.

In meantime, trim ends off zucchini and slice lengthwise. Cut each strip into 1/4-inch pieces OR use a mandoline. Set aside in colander with onion and toss with 1 teaspoon salt. Let excess water drain from vegetables in sink or over a bowl (discard liquid).

Drain lentils and add to a food processor and pulse until a smooth paste forms.

Transfer lentil puree to a bowl along with the remaining 1/2 teaspoon salt, chili powder, turmeric, parsley and lemon zest. Squeeze any excess water from zucchini and onion and add to bowl. Stir to combine thoroughly.

Line a rimmed baking sheet with paper towels and place wire rack on top. Set aside.

Heat ghee or oil in a deep skillet or cast iron skillet over medium high heat. Test oil with a drop of batter, if it sizzles it's ready. Scoop a 1/4 cup of batter and carefully fry, 3 minutes per side, four fritters at a time. Remove from oil and place on prepared rack, season with salt. Repeat with remaining batter. You should make 16 fritters total.

Serve with optional labneh, plain yogurt, ketchup, Tomato Pachadi, or Pudina Chutney (Indian Mint Chutney).

Nutrition

• Calories: 46 kcal
• Total Fat: 0.2 g
• Saturated Fat: 0.04 g
• Unsaturated Fat: 0.14 g
• Sodium: 223 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 4 g
• Total Sugars: 1 g
• Protein: 3 g