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Serves: 4

Serves: 4
Preparation time: 30 minutes
Cooking time: 20 minutes
Total time: 50 minutes

A new twist to an Indian-style fritters.


  • Lemony Yogurt
    • ¾ cup whole-milk Greek yogurt
    • 2 Tbsp. fresh lemon juice
    • 1/2 tsp. sugar
    • Kosher salt
    • 1 cup red lentils (masoor dal)
    • 2 small zucchinis
    • ½ medium onion, thinly sliced
    • 1¾ tsp. kosher salt, divided, plus more
    • ½ tsp. Kashmiri chile powder or ¼ tsp. cayenne pepper
    • ¼ tsp. ground turmeric
    • 1 cup parsley leaves with tender stems
    • 1 Tbsp. finely grated lemon zest
    • 1 cup vegetable oil


  • Lemony Yogurt
    • Whisk yogurt, lemon juice, and sugar in a small bowl to combine. Season with salt and whisk again to combine.
    • Yogurt can be made 1 day ahead. Cover and chill.
    Fritters• Rinse lentils, then soak in 2 cups water at room temperature at least 1 hour and up to 12. Soaking the lentils for this long will make them super-plump and tender, which in turn makes them a lot easier to blend.
    • Meanwhile, trim ends of zucchini and cut crosswise into 2-inch long pieces. And slice into ¼-inch thick matchsticks.
    • Transfer zucchini to a colander set in a medium bowl. Add onion and 1 tsp. salt to colander and toss to combine.
    • Let zucchini and onion sit until about 1 Tbsp. liquid has released and the vegetables look wilted and soft, 30 minutes to 1 hour). Gently pat dry with paper towels to remove any excess moisture. The less moisture in the veggies, the more crispy your fritters will be.
    • Drain lentils and transfer to a food processor. Add chile powder, turmeric, and ¾ tsp. salt. Pulse, scraping down sides, until a coarse purée forms.
    • Transfer to a medium bowl and add zucchini and onion mixture, parsley, and lemon zest. Toss well to combine.
    • Heat oil in a 10-inch cast-iron skillet over medium-high.
    • Working in batches, carefully drop 2 to 3 ( 1/4 cup-size batter) into the oil. then flatten to a pancake with the back of a large metal spoon dipped into the hot oil to prevent sticking.
    • Fry fritter until deep golden brown on one side, about 3 minutes. Turn with a slotted spatula and fry until deep golden brown on the second side, about 3 minutes more.
    • Transfer fritters to a wire rack set in a paper towel-lined baking sheet to drain. Season immediately with salt.
    • Repeat with remaining batter (you should have 8–10 fritters).
    • Transfer fritters to a platter. Serve hot with lemony yogurt alongside.
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Zucchini and red lentil fritters with lemony yogurt

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