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.
Trim the ends of the zucchini and cut into shoestring-french-fry-sized matchsticks. Transfer zucchini to a colander set in a medium bowl.
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.
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.
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.
Transfer the lentil puree to a medium bowl and add the zucchini and onion mixture, parsley and lemon zest.
Heat ghee or oil in a cast iron skillet over medium-high heat until a small amount of batter sizzles.
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.
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.
Serve with lemon yogurt dipping sauce and enjoy!
Whisky yogurt, lemon juice, and sugar in a small bowl to combine. Season to taste with salt and set aside.