Get ready to transform ordinary zucchini into an extraordinary culinary masterpiece that will have everyone at your table begging for seconds! These golden-brown Zucchini Fritters with Fresno Lentil Puree are not just a side dish—they're a flavor explosion that combines crispy textures, protein-packed lentils, and a spicy kick that will elevate your vegetarian cooking game. Whether you're a seasoned chef or a kitchen novice, this recipe promises to turn humble ingredients into a restaurant-worthy sensation that looks as incredible as it tastes.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 2 medium zucchinis, grated
- 1 cup cooked lentils
- 1/4 cup flour
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 clove garlic, minced
- Salt and pepper to taste
- Oil for frying
- Fresno chili for garnish
Instructions
- Prepare the zucchini by grating it using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture thoroughly. This step is crucial to prevent soggy fritters.
- In a large mixing bowl, combine the drained grated zucchini, cooked lentils, flour, grated Parmesan cheese, minced garlic, beaten egg, salt, and black pepper. Mix ingredients until well combined and forming a cohesive mixture.
- Heat a large skillet over medium-high heat and add enough oil to create a thin layer covering the bottom of the pan. Allow the oil to become hot but not smoking.
- Using a large spoon or small measuring cup, drop portions of the zucchini mixture into the hot oil, gently flattening each fritter to create a uniform thickness of about 1/4 inch.
- Cook fritters for approximately 3-4 minutes on each side, or until they develop a golden-brown crispy exterior. Work in batches to avoid overcrowding the pan.
- Remove fritters and place on a wire rack or paper towel-lined plate to drain excess oil and maintain crispiness.
- For the Fresno lentil puree, blend cooked lentils with a small amount of olive oil, salt, and finely chopped Fresno chili until smooth and creamy.
- Plate the fritters, drizzle with Fresno lentil puree, and garnish with additional finely sliced Fresno chili for extra heat and visual appeal.
Tips
- Moisture is the Enemy: Always squeeze out excess water from grated zucchini using a clean kitchen towel. This ensures your fritters are crispy, not soggy.
- Oil Temperature Matters: Use medium-high heat and test the oil by dropping a small bit of batter—it should sizzle immediately but not burn.
- Don't Overcrowd the Pan: Fry fritters in batches to maintain consistent heat and achieve that perfect golden-brown exterior.
- For Extra Crispiness: Let fritters rest on a wire rack after frying to prevent them from becoming steamy and soft.
- Customize Your Puree: Adjust the Fresno chili quantity to match your spice preference—more for heat lovers, less for mild palates.
- Make Ahead Friendly: You can prepare the fritter mixture in advance and refrigerate for up to 2 hours before cooking.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 10g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 45mg
