Savor the zest of our zucchini-lentil fritters paired with lemony yogurt, a burst of flavors in each bite. Crisp on the outside and tender within, these fritters combine zucchini and lentils to perfection. Topped with refreshing lemony yogurt, they make a satisfying meal or appetizer that’s both wholesome and delicious.

Zucchini-Lentil Fritters with Lemony Yogurt

Sohla El-Waylly
Savor the crispy perfection of Zucchini Lentil Fritters paired with a zesty Lemony Yogurt dip, where wholesome lentils and shredded zucchini are transformed into golden patties bursting with flavor. This delightful dish offers a satisfying crunch and a burst of freshness, making it a delightful addition to any meal or gathering.
Course Appetizer
Servings 4 servings


Lemony Yogurt

  • 3/4 cup whole-milk yogurt
  • 2 Tbsp fresh lemon juice
  • 1/2 tsp sugar
  • Kosher salt


  • 1 cup red lentils (masoor dal)
  • 1 medium zucchini about 5 oz
  • 1/2 medium onion thinly sliced
  • 1.75 tsp kosher salt divided, plus more
  • 1/2 tsp Kashmiri chile powder or 1/4 tsp cayenne pepper
  • 1/4 tsp ground turmeric
  • 1 cup parsley leaves with tender stems
  • 1 Tbsp finely grated lemon zest
  • 1 cup ghee or vegetable soil


  • Prepare the yogurt. Whisk together yogurt, lemon juice, and sugar in a small bowl to combine. Season with salt.
  • Rinse lentils, then soak in 2 cups of water at room temperature at least 1 hour and up to 12 hours (soaking lentils makes them tender and a lot easier to blend).
  • Meanwhile, trim ends from zucchini and cut crosswise into 3 pieces about 2" long. Cut each piece lengthwise into 1/4"-thick planks. Stack a few planks and slice lengthwise into 1/4"-thick matchsticks (about the size of a skinny french fry).
  • Transfer zucchini to a colander set in a medium bowl. Add onion and 1 tsp salt and toss to combine. Let sit until vegetables look wilted and softened and about 1 Tbsp liquid has released into bowl, 30 minutes to 2 hours. Gently pay dry with paper towels to remove any excess moisture.
  • Drain lentils and transfer to a food processor. Add chile powder, turmeric, and 3/4 tsp salt. Pulse, scraping bowl sides, until a purée forms. Transfer to a medium bowl and add zucchini and onion, parsley, and lemon zest. Toss with a rubber spatula to combine.
  • Line a rimmed baking sheet with paper towels; set a wire rack inside. Heat ghee in a medium cast-iron skillet over medium-high until a pinch of batter added to pan sizzles and sputters.
  • Using a large spoon, scoop out about 1/4 cup batter, then use a second large spoon dipped in the hot ghee to carefully scrape into pan; flatten with ghee-coated spoon. Repeat for 3 more fritters. Fry until deep golden brown on the first side, about 3 minutes. Turn over with a wide slotted spatula and fry until deep golden brown underneath, about 3 minutes.
  • Transfer fritters to prepared rack to drain; season with salt. Repeat with remaining batter (you end up with 8-10 fritters total).
  • Transfer fritters to a platter and serve with lemony yogurt alongside.


Note: Yogurt can be made 1 day ahead. Cover and chill.
This recipe is by Sohla El-Waylly for Bon Appetit.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

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