Courgette-Lentil Fritters With Lemony Yoghurt

Ingredients for Courgette-Lentil Fritters With Lemony Yoghurt

• 180ml whole-milk yoghurt

• 2 tablespoons fresh lemon juice

• 1/2 teaspoons sugar

• Kosher salt

• 200g red lentils (masoor dal)

• 1 medium courgette (about 140g )

• 1/2 medium onion, thinly sliced

• 1 3/4 teaspoons kosher salt, divided, plus more

• 1/2 teaspoons Kashmiri chilli powder or 1/4 teaspoons cayenne pepper

• 1/4 teaspoons ground turmeric

• 1 cup parsley leaves with tender stems

• 1 tablespoon finely grated lemon zest

• 240ml ghee or neutral vegetable oil

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

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

Rinse lentils, then soak in 475ml 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.)

Meanwhile, trim ends of courgette 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 courgette to a colander set in a medium bowl. Add onion and 1 teaspoon salt and toss to combine. Let sit until vegetables look wilted and softened and about 1 tablespoon liquid has released into bowl, 30 minutes to 2 hours. Gently pat dry with paper towels to remove any excess moisture.

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

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 60ml 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).

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.