These Vegan Zucchini Fritters are an elevated version of the classic Indian vegetable fritter (Pakora). It utilizes lentils and hand-cut vegetables to give more of a bite where the textures and flavors of the vegetables are more pronounced. If you're looking for a crunchy and savory treat, you don't want to miss out on this dish. It's paired with a delightful sweet yogurt dip that will leave your taste buds craving for more.
Total Time
2hr
5.0
1 Rating
Author: Jack Lee at SideChef
Servings:
2
Ingredients
•
1
cup
Red Lentils
•
1
Zucchini
•
1/2
Red Onion
•
2
Red Chili Peppers
, thinly sliced
•
1
tsp
Salt
•
1
tsp
Ground Turmeric
•
1
tsp
Fennel Seeds
•
1
cup
Fresh Parsley
•
1
cup
Vegetable Oil
Yogurt Dip
•
3/4
cup
Vegan Plain Yogurt
•
1
Lemon
, zested, juiced
•
as needed
Maple Syrup
•
to taste
Salt
Cooking Instructions
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.
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.
3.
While waiting, make the yogurt dip. Combine Vegan Plain Yogurt (3/4 cup), 2 Tbsp of Lemon Juice (1), Maple Syrup (as needed), and Salt (to taste). Taste for seasoning and keep refrigerated.
4.
Drain the lentils after 40 minutess. Then place the lentils in a food processor and pulse until a rough paste is formed.
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.
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.
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.
8.
When all fritters have been fried, place the fritters on a serving platter with the yogurt dip.
Author's Notes
Makes 2-4 portions.
Try to remove the majority of moisture from the vegetables and lentils while making the batter. This reduces the chance of splattering when the mixture hits the hot oil.
Aim for a skinny fry thickness when cutting the zucchini batons, anything larger will result in fritters that are hard to form.
Nutrition Per Serving
CALORIES
1462
FAT
122.0 g
PROTEIN
26.3 g
CARBS
81.2 g
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