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.
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.
While waiting, make the yogurt dip. Combine
Vegan Plain Yogurt (3/4 cup)
, 2 Tbsp of
Lemon Juice (1)
Maple Syrup (1/2 tsp)
Salt (to taste)
. Taste for seasoning and keep refrigerated.
Drain the lentils after 40 minutess. Then place the lentils in a food processor and pulse until a rough paste is formed.
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.
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.
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.
When all fritters have been fried, place the fritters on a serving platter with the yogurt dip.