Spiced Zucchini and Lentil Fritters with Lime-Cilantro Yogurt

Spiced Zucchini and Lentil Fritters with Lime-Cilantro Yogurt 

ATTRIBUTES: Vegetarian, comfort food, lunch, snacks, appetizers 

PRODUCT USED: Saha Chana Masala Base™

PREP TIME: 120-150 minutes COOK TIME: 20-30 minutes

SERVES: Makes 18-20 fritters

Ingredients:

Lime-Cilantro Yogurt

• 1 cup (250 g) Greek or Balkan style yogurt 
• 1/4 cup (60 ml) cilantro, finely chopped 
• 2 tbsp (30 ml) lime juice 
• 1 tbsp (15 ml) lime zest  
• 1/2 tsp (2 ml) salt

Spiced Zucchini Fritters

• 1 cup (250 ml) brown lentils
• 1 cup (250 ml) Saha Chana Masala Base™
• 2 cups  (500 ml) zucchini, coarsely grated
• Oil for frying
• 1 tsp (5 ml) salt

Directions:

1. Rinse the lentils and soak in two cups of water for at least an hour (can be left overnight). Lentils should be slightly soften and plumped.
2. In a large bowl, toss the zucchini with the salt and transfer to a colander to drain. Let sit for 30-60 minutes or until the zucchini looks wilted and at least two tablespoons of liquid have leached out.
3. In a large bowl, combine the yogurt, lime juice, lime zest, cilantro and salt and whisk until well combined. Transfer to the refrigerator to chill.
4. Drain the lentils completely and transfer to a food processor. Pulse the lentils in the food processor while scrapping down the sides until the lentils form a coarse puree.
5. Transfer the lentils to a large bowl and fold in the zucchini and Saha Chana Masala Base™. Mix until well combined.
   
   
6. Over medium-high  heat, heat the oil in a large, high walled frying pan or cast iron skillet. The oil should be approximately 1 inch deep.
7. Using two large soup spoons, form egg shaped portions of the lentil-zucchini mix and fry for about 90-120 seconds and then turn over and cook for a further 90-120 seconds, or until browned and crispy. Transfer to a paper towel or rack to drain.
8. Arrange the fritters on a platter with the cilantro-lime yogurt and garnish with more chopped cilantro.