Indian · Lunch
Crispy Fried Lentil Fritters (Gluten-Free)
Crisp lentil fritters made from a spiced red lentil batter, deep-fried until golden and shattering-crunchy outside while staying soft within. Seasoned with ginger, green chili, cumin and curry leaves, and bound with rice flour instead of wheat for a gluten-free crust. Served hot with a cooling yogurt-mint dip.
$3
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
395Calories
14.2gProtein
14.5gFat
49.8gCarbs
5.2gSugar
13.8gFiber
725mgSodium
3mgChol
2.1gSat Fat
680mgPotassium
110mgCalcium
5.1mgIron
0mcgVitamin B12
8.8mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
gluten-free
Instructions
1
Prep
Rinse split red lentils under cold water, soak in fresh water for 2 hours until soft enough to crush between two fingers.
2
Blitz
Drain the lentils well and blend with onion, green chili and ginger to a coarse, barely-smooth paste, stopping while slightly grainy.
3
Build
Fold in curry leaves, cumin, turmeric, rice flour, cilantro and salt until the batter holds together and clumps when pinched.
4
Fry
Heat vegetable oil to 350°F (175°C) over medium-high heat, then drop tablespoon-sized portions of batter and fry for 3 to 4 minutes, turning once, until deep golden brown.
5
Plate
Drain fritters on paper towels, arrange on a plate with yogurt-mint dip mixed together alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g, soaked weight split red lentils
- 11 small onion
- 22 green chili
- 2 tsp2 tsp fresh ginger
- 1616 curry leaves
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp turmeric-ground
- 4 tbsp4 tbsp rice flour
- 4 tbsp4 tbsp cilantro
- 1/2 tsp1/2 tsp salt
- 3.43.4 fl oz (100ml) vegetable oil, for deep-frying (only ~10% absorbed)
- 4 tbsp4 tbsp plain yogurt, for the dip
- 2 tbsp2 tbsp mint, for the dip
- 1/4 tsp1/4 tsp salt, for the dip
