We did a thing! We took the classic South Indian afternoon snack, called Parippu Vada (from Kerala) and added a twist with diced zucchini, onions and a special blend of spices. The result turned out phenomenal! I hope you enjoy every crispy bite of this savory Indian inspired snack, just as much as me.
1 cup red lentils (masoor dal)
1 medium zucchini, sliced into 2 inch match sticks
1/2 medium white onion, thinly sliced
1/2 cup finely diced cilantro
1/2 tsp finely diced green chilli
1 tsp finely diced ginger
1/2 tsp himalayan salt for zucchini and onions
3/4 tsp himalayan salt for lentil batter
1 tsp roasted cumin (take cumin and microwave for 1 minute)
3/4 tsp red chilli powder
3/4 tsp turmeric powder
1/4 tsp hing powder (optional)
Rinse lentils and soak in 2 cups water at room temperature for at least 1 hour and up to 12 hours. Note: Soaking the lentils makes them tender and easier to blend.
Take a zucchini and cut it into matchsticks about 2 inches long. Next, thinly slice 1/2 medium onion.
Mix both the zucchini match sticks and the thinly sliced onions and toss with 1/2 tsp salt to combine. Let the mixture sit and wilt, such that excess moisture releases. This should take about 30 minutes. Gently squeeze the mixture to remove water and move the dried veggie mix to paper towels or a separate plate.
Drain the soaked lentils and transfer to a food processor. Add chili powder, turmeric, hing and the remaining 3/4 tsp salt. Pulse the mixture and use a spatula to to scrape down the sides, so that everything blends. The lentil batter texture should still be course but finer (do not turn it into a puree). Transfer the batter to a medium bowl.
Add the dried vegetable mix from step 3 to the lentil batter. Now add in roasted cumin, diced cilantro, green chilli and ginger and gently stir to combine everything with a spatula.
Heat 1 cup of avocado oil in a cast iron skillet and slowly increase heat to medium high heat. You will know its ready to use when you add a pinch of batter to the oil and it sizzles and sputters.
While the skillet heats up, start forming tightly formed patties out of the lentil batter mix (roughly 1/4 cup per fritter or less to your size liking).
Fry 3 to 4 fritters in the heated skillet until deep golden brown on each side (approximately 3 minutes each side). Use a slotted spatula to turn each fritter over.
When ready, place each fritter on a dish lined with paper towels to catch the excess oil.
And that's it! These fresh lentil zucchini fritters are best served warm. They can be eaten on their own or with a side of ketchup.
Gather all your ingredients:
Mix it all together:
Form your discs or patties:
Fry your fritters until deep golden brown, on each side: