Zucchini Lentil Fritters

Adapted from Sohla El-Waylly’s recipe on Bon Appetit

1 cup red lentils, soaked in water for 1-12 hours beforehand

1 medium zucchini, cut into thin matchsticks

1 red onion, thinly sliced

2 teaspoons salt, divided

½ teaspoon chile powder

¼ teaspoon ground turmeric

½ teaspoon ground cumin

1 bunch parsley, chopped

1 tablespoon lemon zest

1 cup neutral oil

Add the zucchini matchsticks and onion slices to a colander and sprinkle with a teaspoon of salt, mixing to evenly distribute the salt. Place over a sink or large bowl and set aside for about 30 minutes to let the water drain from the vegetables. 

Meanwhile, drain the soaked lentils and place them in a food processor with the remaining 1 teaspoon salt, chile powder, turmeric, and cumin. Pulse to form a purée, then transfer purée to a medium bowl. 

Wring out the zucchini and onions to get even more moisture out, then pat dry. Add the zucchini/onion mixture, parsley, and lemon zest to the bowl with the lentil purée and stir to combine.

Add the oil to a large cast iron skillet and heat until the oil sputters. Add ¼-cup-fulls  of the batter to the hot oil, flattening each one to a pancake shape. Fry until one side is deep golden brown, then flip and fry until golden brown on the other side. Transfer to a paper-towel-lined tray and immediately sprinkle with a pinch of salt. Repeat for the rest of the mixture. Serve with cucumber tzatziki!