Cooking Instructions
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Step 1
Start by rinsing the
Red Lentils (1 cup)
thoroughly until the rinsing water runs clear. Cover the lentils with water and let them soak for about 40 minutes.
Step 2
Place the
Zucchini (1)
and
Red Onion (1/2)
in a colander, sprinkle with salt, and let it sit for 30 minutes. Afterwards, drain out any excess moisture from the zucchini using a clean kitchen towel by using a patting or swinging motion.
Step 3
While waiting, make the yogurt dip. Combine
Vegan Plain Yogurt (3/4 cup)
, 2 Tbsp of
Lemon Juice (1)
,
Maple Syrup (1/2 tsp)
, and
Salt (to taste)
. Taste for seasoning and keep refrigerated.
Step 4
Drain the lentils after 40 minutess. Then place the lentils in a food processor and pulse until a rough paste is formed.
Step 5
In a large mixing bowl, combine the lentil paste, zucchini, red onion,
Red Chili Peppers (2)
,
Salt (1 tsp)
,
Ground Turmeric (1 tsp)
,
Fennel Seeds (1 tsp)
,
Fresh Parsley (1 cup)
, and 1 Tbsp of Lemon Zest. Mix everything together until well combined.
Step 6
Heat the
Vegetable Oil (1 cup)
in a cast pan over medium heat. The oil should be approximately ¼-inch for shallow frying. The temperature for frying should be maintained between 330 degrees F (165 degrees C) to degrees 350 F (180 degrees C) during the whole frying process.
Step 7
Using a metal spoon, scoop a dollop of the mixture into the hot oil, using the back of a spoon to pat the mixture down into a fritter shape. After 2 minutes, flip the fritter with a fish slice and fry to a golden brown, then remove and drain on a wire rack. Repeat this process with the remaining mixture.
Step 8
When all fritters have been fried, place the fritters on a serving platter with the yogurt dip.
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