Zucchini-lentil fritters with lemony yogurt dip recipe

Ingredients for Zucchini-lentil fritters with lemony yogurt

• 180 g full-fat yogurt

• 30 ml fresh lemon juice

• 2 g caster sugar

• kosher salt, to taste

• 200 g red lentils (masoor dal)

• 150 g courgette, diced

• 75 g onion, thinly sliced

• 10 g kosher salt, divided, plus more

• 1 g Kashmiri chile powder or 0.5 g cayenne pepper

• 1 g ground turmeric

• 60 g parsley leaves with tender stems

• 15 g finely grated lemon zest

• 225 g ghee or neutral vegetable oil

How to make Zucchini-lentil fritters with lemony yogurt

1. Whisk together the yogurt, lemon juice, and sugar in a small bowl until well combined. Season with salt.

2. Prepare the yogurt a day in advance if desired. Cover and chill until needed.

3. Rinse the lentils under cold water, then soak them in 500 ml of water at room temperature for at least 1 hour and up to 12 hours. This will make the lentils tender and easier to blend.

4. Trim the ends of the zucchini and cut it crosswise into three pieces, each about 5 cm long. Slice each piece lengthwise into 0.5 cm thick planks. Stack a few planks and slice lengthwise into 0.5 cm thick matchsticks, resembling skinny French fries.

5. Transfer the zucchini matchsticks to a colander set over a medium bowl. Add the onion and 1 teaspoon of salt, then toss to combine. Let the mixture sit until the vegetables are wilted and softened, releasing about 15 ml of liquid into the bowl, for 30 minutes to 2 hours. Gently pat dry with paper towels to remove any excess moisture.

6. Drain the lentils and transfer them to a food processor. Add the chilli powder, turmeric, and ¾ teaspoon of salt. Pulse, scraping down the sides as needed, until a smooth purée forms. Transfer the purée to a medium bowl and add the zucchini, onion, parsley, and lemon zest. Toss gently with a rubber spatula to combine.

7. Line a rimmed baking tray with paper towels and set a wire rack inside. Heat ghee in a medium frying pan over medium-high heat until a pinch of the batter sizzles upon contact.

8. Scoop about 60 ml of the batter using a large spoon, then use a second large spoon dipped in the hot ghee to carefully scrape it into the pan. Flatten the batter with the ghee-coated spoon. Repeat to make three more fritters. Fry until deep golden brown underneath, about 3 minutes. Turn the fritters over with a wide slotted spatula and fry until deep golden brown on the second side, about 3 minutes. Transfer the fritters to the prepared rack to drain and season immediately with salt. Repeat with the remaining batter to yield a total of 8–10 fritters.

9. Transfer the fritters to a serving platter. Serve alongside the lemony yogurt.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.