Yields1 Serving

 1 cup Red Lentils
 1 Large Zucchini
 ½ Medium Onion, thinly sliced
 Salt
 ¼ tsp Ground Cayenne Pepper
 ¼ tsp Turmeric
 1 cup Parsley Leaves with Stems, coarsely chopped
 1 tbsp Finely Grated Lemon Zest
 1 cup Ghee or Vegetable Oil
Lemon Yogurt Dipping Sauce
 ¾ cup Whole Milk or Greek Plain Yogurt
 2 tbsp Fresh Lemon Juice
 ½ tsp Sugar
 Salt

1

Rinse lentils and then soak in 2 cups of warm water for at least 1 to 12 hours.

Tip: Soaking lentils for longer (up to 12 hours) makes them tender and easier to blend.

2

Trim the ends of the zucchini and cut into shoestring-french-fry-sized matchsticks. Transfer zucchini to a colander set in a medium bowl.

3

Add the sliced onion and 1 tsp. of salt to the colander of zucchini and toss to combine. Let the zucchini and onion mixture sit for 30 minutes to 2 hours to allow for moisture to be released from the vegetables.

4

After 30 minutes to 2 hours, pat the vegetables dry with paper towels to remove excess moisture.

Tip: the less soggy your vegetables are the crispier your fritters will be so be sure to complete this step diligently.

5

Drain the lentils and transfer to a food processor or blender. Add cayenne pepper, turmeric, and about 3/4 tsp of salt. Pulse, scraping the sides until a coarse puree is formed.

6

Transfer the lentil puree to a medium bowl and add the zucchini and onion mixture, parsley and lemon zest.

7

Heat ghee or oil in a cast iron skillet over medium-high heat until a small amount of batter sizzles.

8

Working in batches, drop 1/4 cup of batter into the ghee or oil then flatten to make a pancake shape (Tip: Before flattening, dip a metal spoon into the oil to prevent from sticking to the batter).

Fry fritter until golden brown and crisp on one side, about 3 minutes, and then flip. Cook for an additional 3 minutes or until golden brown.

9

Transfer finished fritter to a wire rack placed over a paper towel-lined baking sheet to drain. Repeat the above steps until all batter is cooked.

10

Serve with lemon yogurt dipping sauce and enjoy!

11

Whisky yogurt, lemon juice, and sugar in a small bowl to combine. Season to taste with salt and set aside.

Ingredients

 1 cup Red Lentils
 1 Large Zucchini
 ½ Medium Onion, thinly sliced
 Salt
 ¼ tsp Ground Cayenne Pepper
 ¼ tsp Turmeric
 1 cup Parsley Leaves with Stems, coarsely chopped
 1 tbsp Finely Grated Lemon Zest
 1 cup Ghee or Vegetable Oil
Lemon Yogurt Dipping Sauce
 ¾ cup Whole Milk or Greek Plain Yogurt
 2 tbsp Fresh Lemon Juice
 ½ tsp Sugar
 Salt

Directions

1

Rinse lentils and then soak in 2 cups of warm water for at least 1 to 12 hours.

Tip: Soaking lentils for longer (up to 12 hours) makes them tender and easier to blend.

2

Trim the ends of the zucchini and cut into shoestring-french-fry-sized matchsticks. Transfer zucchini to a colander set in a medium bowl.

3

Add the sliced onion and 1 tsp. of salt to the colander of zucchini and toss to combine. Let the zucchini and onion mixture sit for 30 minutes to 2 hours to allow for moisture to be released from the vegetables.

4

After 30 minutes to 2 hours, pat the vegetables dry with paper towels to remove excess moisture.

Tip: the less soggy your vegetables are the crispier your fritters will be so be sure to complete this step diligently.

5

Drain the lentils and transfer to a food processor or blender. Add cayenne pepper, turmeric, and about 3/4 tsp of salt. Pulse, scraping the sides until a coarse puree is formed.

6

Transfer the lentil puree to a medium bowl and add the zucchini and onion mixture, parsley and lemon zest.

7

Heat ghee or oil in a cast iron skillet over medium-high heat until a small amount of batter sizzles.

8

Working in batches, drop 1/4 cup of batter into the ghee or oil then flatten to make a pancake shape (Tip: Before flattening, dip a metal spoon into the oil to prevent from sticking to the batter).

Fry fritter until golden brown and crisp on one side, about 3 minutes, and then flip. Cook for an additional 3 minutes or until golden brown.

9

Transfer finished fritter to a wire rack placed over a paper towel-lined baking sheet to drain. Repeat the above steps until all batter is cooked.

10

Serve with lemon yogurt dipping sauce and enjoy!

11

Whisky yogurt, lemon juice, and sugar in a small bowl to combine. Season to taste with salt and set aside.

Crispy Zucchini Fritters