Zucchini-Lentil Fritters With Lemony Yogurt

Name: Zucchini-Lentil Fritters With Lemony Yogurt
Total time: 2 h 12 min
Yield: 4 servings
Ingredients: ¾ cup whole-milk yogurt; 2 Tbsp fresh lemon juice; ½ tsp sugar; to taste Kosher salt; 1 cup red lentils; 1 medium zucchini; ½ medium onion; 1¾ tsp kosher salt; ½ tsp Kashmiri chile powder; ¼ tsp ground turmeric; 1 cup parsley; 1 Tbsp lemon zest; 1 cup ghee

Crispy, golden fritters made with red lentils and fresh zucchini, served with a tangy lemon-yogurt sauce. These vegetarian fritters combine Indian spices with fresh herbs for a delicious appetizer or main course.

4 servings

2 hr 12 min

Published October 4, 2025

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Zucchini-Lentil Fritters With Lemony Yogurt - Delicious recipe from Recipe Notes

Ingredients

•¾ cup whole-milk yogurt
•2 Tbsp fresh lemon juice
•½ tsp sugar
•to taste Kosher salt
•1 cup red lentils
•1 medium zucchini
•½ medium onion
•1¾ tsp kosher salt
•½ tsp Kashmiri chile powder
•¼ tsp ground turmeric
•1 cup parsley
•1 Tbsp lemon zest
•1 cup ghee

Cooking Instructions

1.
Whisk yogurt, lemon juice, and sugar in a small bowl to combine. Season with salt.
5 min
2.
Do Ahead: Yogurt can be made 1 day ahead. Cover and chill.
3.
Rinse lentils, then soak in 2 cups water at room temperature at least 1 hour and up to 12 hours. (Soaking the lentils makes them tender and a lot easier to blend.)
60 min
4.
Meanwhile, trim ends of zucchini and cut crosswise into 3 pieces about 2" long. Cut each piece lengthwise into 1/4"-thick planks. Stack a few planks and slice lengthwise into 1/4"-thick matchsticks (about the size of a skinny french fry). Transfer zucchini to a colander set in a medium bowl. Add onion and 1 tsp. salt and toss to combine. Let sit until vegetables look wilted and softened and about 1 Tbsp. liquid has released into bowl, 30 minutes to 2 hours.
30 min
5.
Drain lentils and transfer to a food processor. Add chile powder, turmeric, and 3/4 tsp. salt. Pulse, scraping down sides, until a purée forms. Transfer to a medium bowl and add zucchini and onion, parsley, and lemon zest. Toss with a rubber spatula to combine.
10 min
6.
Line a rimmed baking sheet with paper towels; set a wire rack inside. Heat ghee in a medium cast-iron skillet over medium-high until a pinch of batter added to the pan sizzles and sputters. Using a large spoon, scoop out about 1/4 cup batter, then use a second large spoon dipped in the hot ghee to carefully scrape into pan; flatten with ghee-coated spoon. Repeat to make 3 more fritters. Fry until deep golden brown underneath, about 3 minutes. Turn over with a wide slotted spatula and fry until deep golden brown on the second side, about 3 minutes. Transfer fritters to prepared rack to drain; season immediately with salt. Repeat with remaining batter (you end up with 8-10 fritters total).
25 min
7.
Transfer fritters to a platter. Serve with lemony yogurt alongside.
2 min

Cooking Instructions

Whisk yogurt, lemon juice, and sugar in a small bowl to combine. Season with salt.

5 min

Do Ahead: Yogurt can be made 1 day ahead. Cover and chill.

Rinse lentils, then soak in 2 cups water at room temperature at least 1 hour and up to 12 hours. (Soaking the lentils makes them tender and a lot easier to blend.)

60 min

Meanwhile, trim ends of zucchini and cut crosswise into 3 pieces about 2" long. Cut each piece lengthwise into 1/4"-thick planks. Stack a few planks and slice lengthwise into 1/4"-thick matchsticks (about the size of a skinny french fry). Transfer zucchini to a colander set in a medium bowl. Add onion and 1 tsp. salt and toss to combine. Let sit until vegetables look wilted and softened and about 1 Tbsp. liquid has released into bowl, 30 minutes to 2 hours.

30 min

Drain lentils and transfer to a food processor. Add chile powder, turmeric, and 3/4 tsp. salt. Pulse, scraping down sides, until a purée forms. Transfer to a medium bowl and add zucchini and onion, parsley, and lemon zest. Toss with a rubber spatula to combine.

10 min

Line a rimmed baking sheet with paper towels; set a wire rack inside. Heat ghee in a medium cast-iron skillet over medium-high until a pinch of batter added to the pan sizzles and sputters. Using a large spoon, scoop out about 1/4 cup batter, then use a second large spoon dipped in the hot ghee to carefully scrape into pan; flatten with ghee-coated spoon. Repeat to make 3 more fritters. Fry until deep golden brown underneath, about 3 minutes. Turn over with a wide slotted spatula and fry until deep golden brown on the second side, about 3 minutes. Transfer fritters to prepared rack to drain; season immediately with salt. Repeat with remaining batter (you end up with 8-10 fritters total).

25 min

Transfer fritters to a platter. Serve with lemony yogurt alongside.

2 min