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Red Lentil Fritters

Red Lentil Fritters

Rebecca Coleman
Vegan, gluten-free, packed with protein, an easy comfort dish to whip up.
Prep Time 10 minutes
Cook Time 8 minutes
Soaking time 2 hours
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 4

Ingredients
  

  • 1 cup red lentils
  • 1 medium-sized zucchini cut into matchsticks
  • ½ medium onion cut similar to the zucchini
  • 2 teaspoons salt divided
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground turmeric
  • 2 tablespoons red lentil flour
  • 1 tablespoon lemon zest
  • 1 cup parsley

Instructions
 

  • Rinse the lentils in a sieve and then place them in a large bowl and cover with 2 cups of water. Allow to soak for an hour or two at least, or overnight.
  • While the lentils are soaking, chop the vegetables. I used the matchstick attachment on my mandolin. Place the chopped zucchini and onions in a medium-sized bowl and sprinkle them with 1 teaspoon of salt. Toss well and set aside. This will allow the vegetables to release some of their water.
  • When you're ready to begin making the fritters, drain and rinse the lentils and add them to the bowl of your food processor. Whiz, stopping to scrape down the sides intermittently, until they are a fine paste.
  • Drain the vegetables and give them a rinse in the sieve, pressing them to release any extra water. Toss the vegetables with the lemon zest, and then add the lentils, the spices and the red lentil flour to the vegetables, including a teaspoon of salt. Toss well to combine.
  • Place the parsley in the bowl of the food processor and chop. Add the parsley to the fritter mixture and toss to combine.
  • In a sturdy, heavy frying pan, cover the surface with a neutral oil like vegetable or canola. Heat over medium heat until the oil shimmers. Drop the fritter batter by large tablespoonfuls into the oil, taking care not to crowd the pan. Allow a few minutes to cook, then smush them down into a flat patty with the back of your spatula. Allow a few more minutes, then flip. They should take about 3-5 minutes for the first side, and about 3 minutes for the second side. Remove to a paper-towel covered plate to drain while you finish the batches. Serve warm.
Keyword gluten free, vegan