SASKATOON – Global’s Carly Robinson talks with a representative from Saskatchewan Pulse Growers about lentils and a food blogger shows us how to make zucchini lentil fritters with dill sour cream.
READ MORE: Vegan alternatives like fake meats, eggless mayo put to a taste test
Here’s the recipe by Canadian Lentils:
Directions
- In a large bowl, combine lentils, onion, eggs, herbs, and spices. In a small bowl, stir together flour, baking powder, and salt. Stir flour mixture into the lentil mixture just to moisten. Add grated zucchini and stir gently until just incorporated.
- In a large skillet, over medium-high heat, warm canola oil. Drop batter using a large ice cream scoop into hot oil, spreading out a little to make them round. You can fry three fritters at once. Fry on each side for about 3 minutes, until golden. Remove to a paper towel lined platter and continue cooking fritters until all batter is gone.
- Serve warm, sprinkled with coarse sea salt and topped with dill sour cream.
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Ingredients
- 1 cup (250 mL) cooked split red lentils;
- ½ cup (125 mL) finely diced red onion;
- 2 large eggs;
- 1 Tbsp (15 mL) lemon zest;
- 1 Tbsp (15 mL) chopped fresh basil;
- 1 Tbsp (15 mL) chopped fresh parsley;
- ½ tsp (2 mL) ground cumin;
- ½ tsp (2 mL) ground coriander;
- ¼ tsp (1 mL) red chili flakes;
- ½ cup (125 mL) all-purpose flour;
- 1 tsp (5 mL) baking powder;
- ¼ tsp (1 mL) coarse salt;
- 2 cups (500 mL) grated zucchini;
- 1 cup (250 mL) canola oil, for frying.
DILL SOUR CREAM:
- 1 cup (250 mL) sour cream;
- 1 Tbsp (15 mL) finely chopped fresh dill;
- 2 tsp (10 mL) lemon juice;
- ½ tsp (2 mL) salt;
- ¼ tsp (1 mL) ground black pepper.
Nutritional Information
Serving Size: 1 fritter
Per serving:
- Calories 140;
- Total fat 9 g;
- Saturated fat 3 g;
- Cholesterol 45 mg;
- Carbohydrates 9 g;
- Dietary fiber 2 g;
- Sugar 2 g;
- Protein 4 g;
- Sodium 200 mg;
- Potassium 147 mg;
- Folate 47 mcg.
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