Recipe: zucchini lentil fritters with dill sour cream

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

1. 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.
2. 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.
3. 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.