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
- 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
- Oil for deep-frying
- 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.