Lentil and Zucchini Fritters Recipe

Lentil and Zucchini Fritters are a delicious and nutritious snack or light meal. Packed with protein from the lentils and bursting with flavor from the zucchini and fresh herbs, these fritters are sure to be a hit with the whole family.

Why Make Lentil and Zucchini Fritters?

These fritters are not only tasty but also a great way to sneak some extra veggies into your diet. They’re easy to make, budget-friendly, and perfect for a quick and satisfying meal.

How to Make Lentil and Zucchini Fritters

Instructions:

1. Cook the Lentils:
   • Rinse the yellow lentils under cold water until the water runs clear.
   • In a medium saucepan, bring 2 cups of water to a boil. Add the lentils, reduce heat to a simmer, and cover. Cook for about 20-25 minutes, or until the lentils are tender and have absorbed most of the water. Drain any excess water and set aside to cool.
2. Prepare the Vegetable Mixture:
   • While the lentils are cooking, grate the zucchini. Wrap it in a clean kitchen towel and squeeze to remove excess moisture.
   • In a frying pan, heat a little olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 3-5 minutes.
3. Make the Fritter Mixture:
   • In a large mixing bowl, combine the cooked lentils, squeezed zucchini, sautéed onion and garlic, and fresh herbs. Mix well.
   • If using, beat an egg and mix it into the bowl along with 2-3 tablespoons of flour to help bind the mixture. Season with salt and pepper to taste.
4. Form and Fry the Fritters:
   • Heat a generous amount of olive oil in a large skillet over medium heat.
   • Form the mixture into small patties and carefully place them in the hot oil.
   • Fry the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy. Work in batches to avoid overcrowding the pan.
5. Serve:
   • Serve the warm fritters with a side of yogurt or sour cream for dipping, or with a fresh salad for a light meal.

Serving Suggestions

Enjoy these Lentil and Zucchini Fritters with a dollop of yogurt or sour cream for dipping, or serve them with a fresh salad for a light and healthy meal.

Storage Information

Store any leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven until warmed through.

Some Techniques or Tips

• Make sure to squeeze out as much moisture as possible from the grated zucchini to prevent the fritters from becoming soggy.
• Feel free to customize the recipe by adding your favorite herbs and spices.
• For a vegan version, omit the egg and use chickpea flour or breadcrumbs as a binder.

FAQs about Lentil and Zucchini Fritters

1. Can I use green or red lentils instead of yellow?

• Yes, you can use green or red lentils if that’s what you have on hand. Just adjust the cooking time accordingly.

2. Can I make these fritters ahead of time?

• Yes, you can prepare the fritter mixture ahead of time and fry them up when you’re ready to eat.

3. Can I bake these fritters instead of frying them?

• Yes, you can bake the fritters in the oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through, until they are golden brown and crispy.

RECIPE

Ingredients:

• 200g (1 cup) yellow lentils
• 450ml (2 cups) water
• 190g (1 medium) zucchini, grated
• 1 onion, finely chopped
• 1 garlic clove, minced
• Salt and pepper, to taste
• Olive oil, for frying
• 2-3 tablespoons flour (optional, for binding)
• 1 egg (optional, helps to bind the ingredients)
• Fresh herbs (such as parsley or cilantro, finely chopped for added flavor)

Instructions:

1. Cook the Lentils:
   • Rinse the yellow lentils under cold water until the water runs clear.
   • In a medium saucepan, bring the 2 cups of water to a boil. Add the lentils, reduce heat to a simmer, and cover. Cook for about 20-25 minutes, or until the lentils are tender and have absorbed most of the water. Drain any excess water and set aside to cool.
2. Prepare the Vegetable Mixture:
   • While the lentils are cooking, grate the zucchini. Wrap it in a clean kitchen towel and squeeze to remove excess moisture.
   • In a frying pan, heat a little olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 3-5 minutes.
3. Make the Fritter Mixture:
   • In a large mixing bowl, combine the cooked lentils, squeezed zucchini, sautéed onion and garlic, and fresh herbs. Mix well.
   • If using, beat an egg and mix it into the bowl along with 2-3 tablespoons of flour to help bind the mixture. Season with salt and pepper to taste.
4. Form and Fry the Fritters:
   • Heat a generous amount of olive oil in a large skillet over medium heat.
   • Form the mixture into small patties and carefully place them in the hot oil.
   • Fry the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy. Work in batches to avoid overcrowding the pan.
5. Serve:
   • Serve the warm fritters with a side of yogurt or sour cream for dipping, or with a fresh salad for a light meal.