Indian · Lunch
Crispy Fried Lentil Fritters
Crisp deep-fried fritters made from ground soaked red lentils blended with ginger, green chili, cumin and onion, then shaped into small rounds and fried until the crust turns deep golden and shatters. Served hot with mint-cilantro chutney and a squeeze of lime for a savoury tea-time snack.
$2
25 minsPrep
12 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
420Calories
17.1gProtein
18.9gFat
49.8gCarbs
4.3gSugar
17.5gFiber
1230mgSodium
0mgChol
1.9gSat Fat
660mgPotassium
74mgCalcium
5.9mgIron
0mcgVitamin B12
10.2mgVitamin C
vegetarian
vegan
low-calorie
high-fiber
spice-route
all-time-classics
vegan
Instructions
1
Prep
Drain the soaked split red lentils in a colander and tip into a food processor. Grind with a splash of water into a thick, coarse paste, scraping once.
2
Build
Transfer the lentil paste to a mixing bowl. Stir in the onion, ginger, green chili, curry leaves, cumin seeds, crushed peppercorns, cilantro, baking soda and salt until evenly distributed.
3
Prep
Wet your palms with water and shape the mixture into 5 to 6 small flat discs about 2 inches wide, setting each on a plate.
4
Fry
Heat the vegetable oil in a small deep pot over medium heat to 340°F, then slide in fritters in batches of two or three and fry 3 to 4 minutes per batch, turning once, until the crust turns deep golden brown.
5
Plate
Arrange the fritters on a small plate with mint-cilantro chutney and a lime wedge on the side and serve immediately while the crust is still crackling.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g split red lentils, soaked 2 hours and drained
- 4 tbsp4 tbsp onion
- 2 tsp2 tsp ginger-fresh
- 22 fresh green chili
- 1212 curry leaves
- 1/2 tsp1/2 tsp cumin seeds
- 1/2 tsp1/2 tsp black peppercorns
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp baking soda
- 1 tsp1 tsp salt
- 4 cups950ml vegetable oil, for deep-frying (only about 10g absorbed)
