Confessions of a tiny kitchen: Vegetarian lentil fritters with basil yogurt dip

Deep-fried food get’s a bad wrap. The general consensus is that everything deep-fried should be avoided at all costs! I am by no means suggesting you deep fry all your meals from now on but if you have the art of deep frying mastered it can lend a lot of flavour and texture to a meal. These fritters were completely made by accident. I was cooking lentils, got distracted (damn you Netflix!) and completely overcooked them. So instead of just throwing out my very overcooked lentils, I decided to repurpose them into something delicious. Food waste is a global problem and I believe that as far as possible we should try to re-use and finish all our ingredients, so I was very surprised by how lovely these fritters ended up. I’m sure you’ll love them too!

Lentil fritters with basil yoghurt dip

Vegetarian lentil bites with a refreshing dipping sauce
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Servings: 4 people


  • 1 cup split red lentils
  • 1/2 cup flour
  • 7.5 ml baking powder
  • 1 egg
  • 5 ml cumin
  • 5 ml garlic
  • 5 ml crushed chillies dried
  • black pepper
  • salt
  • Oil for deep-frying

Yoghurt Dip

  • 1/4 cup greek yoghurt
  • 5-10 basil leaves fresh
  • 1/2 teaspoon crushed garlic


  • Rinse the lentils three or four times. Transfer to a clean saucepan and cover with cold water. Bring to a boil and simmer for 20minutes. If there is any water left after cooking, drain this and transfer the lentils to a bowl to cool.
  • In a separate bowl mix together the flour, baking powder and spices.
  • One the lentils are cooled to room temperature, add the egg and stir well. The mixture will be slightly runny.
  • Add the flour mixture and stir just until the flour is no longer visible, do not overmix. Season to taste.
  • Heat oil in a saucepan. The oil should be enough to cover the fritters so at least 7-10 cm in depth. You can test if the oil is hot enough by dripping a bit of the batter in the oil. If it bubbles immediately the oil is ready.
  • Spoon a teaspoon full per fritter into the hot oil. You can fry a few at a time depending on the size of your frying pan.
  • Cook until golden brown on one side and then flip them over to cook for a few minutes on the other side. They should take about 3 minutes to cook per side.
  • Drain them on a kitchen towel and serve with yoghurt dip.
  • For the yoghurt dip: cut the basil into fine slivers. Mix it with the yoghurt. Add garlic, salt and pepper to taste.
  • Enjoy!




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