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
- 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.