Fluffy, golden vegetable fritters—known as savory oladi (thick, pan-fried Eastern European pancakes)—made with corn and lentil flours are not only a mouthwatering breakfast, but also a fantastic source of plant-based protein. Lentil flour, which you can easily make at home by grinding dry red lentils, gives the batter a lovely nutty undertone and a hearty, satisfying texture. A crisp, golden exterior gives way to a tender crumb packed with sweet red bell pepper and briny green olives. Enjoy these savory cakes in place of bread, serve them with a thick dipping sauce, or turn them into open-faced melts by broiling them with a slice of cheese on top. They are made for cozy family mornings, filling the kitchen with the irresistible aroma of home cooking.
Appetizing and wholesome vegetable fritters make the perfect choice for a hearty breakfast or a light dinner.
Ingredients
- 70 g (about 1/2 cup) corn flour (finely ground)
- 70 g (about 1/2 cup) red lentil flour
- 70 g (about 1/2 cup) all-purpose wheat flour
- 200 ml (3/4 cup plus 1 tbsp) milk
- 2 large eggs
- 25 g (about 2 tbsp) canola oil (or olive oil)
- 1 small onion
- 1 small red bell pepper
- 3 tbsp green olives
- 1 tsp baking powder
- Salt, black pepper, and oil for frying
How to Make Corn and Lentil Flour Vegetable Fritters
Combine the three flours in a mixing bowl: wheat, lentil, and corn flour. While all-purpose wheat flour is a pantry staple, corn and lentil flours aren’t always easy to find on every store shelf. Fortunately, a clean coffee or spice grinder solves this problem in seconds. Simply blitz coarse cornmeal or polenta until fine to make corn flour, and grind a handful of dry red lentils for a few minutes to create fresh homemade lentil flour.
Combine the three types of flour. If corn or lentil flour is hard to find, you can easily grind them yourself using a coffee grinder.
Add the baking powder to the bowl and whisk the dry ingredients together thoroughly. If you like, sift them through a fine-mesh sieve to aerate the mixture and ensure everything is evenly distributed.
Mix the dry blend thoroughly. Sifting the flours helps aerate them for even fluffier fritters.
Make a well in the center of the flour and crack in the eggs one at a time. Using a spoon, work the eggs into the center, gradually drawing in the flour from the sides of the bowl.
Make a well in the center and add the eggs, gradually working them into the flour from the edges toward the middle.
Pour in the room-temperature milk. You can easily swap the milk for cultured dairy like plain yogurt or kefir (a tangy fermented milk drink similar to liquid yogurt or buttermilk)—just add a pinch of baking soda to balance the acidity.
Use room-temperature milk. You can swap it for kefir or buttermilk, adding a pinch of baking soda to balance the acidity.
Pour the canola or olive oil into the batter. Any neutral vegetable oil works well in this recipe, though extra-virgin olive oil lends a richer, more fragrant flavor.
Vegetable oil makes the batter supple, while extra-virgin olive oil adds a lovely, rich aroma.
Mix the batter thoroughly until smooth and completely free of flour lumps (don’t forget to season with salt and pepper to taste). If the mixture seems too thin, stir in an extra tablespoon of wheat flour to give it more body.
Stir the mixture thoroughly. If the batter feels too thin, adjust the consistency with an extra spoonful of wheat flour.
Once the base batter is ready, it is time to fold in the vegetables. Finely dice a small onion and add it straight to the batter.
Onion adds wonderful juiciness to the fritters. Dice it as finely as possible so it cooks tender inside the batter.
Dice a small red bell pepper into neat, tiny cubes and toss them into the bowl right after the onion.
Vibrant sweet bell pepper makes the fritters not only tastier, but also colorful inside when sliced.
Crush the green olives with the flat side of your knife blade to easily slip out the pits. Finely chop the olives, fold them into the batter until well combined, and let the mixture rest for 20 minutes so the flours can fully hydrate.
Pitted green olives are a fantastic addition that brings a savory, briny kick to the vegetable fritters.
Heat a generous drizzle of frying oil in a wide, heavy-bottomed skillet. Drop spoonfuls of the batter into the hot pan to form neat rounds. Cover with a lid and fry the vegetable fritters over low heat for about 5 minutes on the first side.
Spoon the batter into a preheated skillet and cook covered over low heat for about 5 minutes.
Flip the fritters over, cover the skillet again, and cook on the other side for another 4 to 5 minutes until golden brown and cooked through.
Flip the fritters and cook for another 4 to 5 minutes until golden brown and cooked through.
Transfer the vegetable fritters to a plate lined with paper towels and let them sit for a couple of minutes to drain any excess oil. Serve them warm or hot right from the pan. They are fantastic paired with plain unsweetened yogurt or kefir. Enjoy!
Serve the finished fritters warm with plain unsweetened yogurt or kefir. Enjoy!
Beyond a simple yogurt dip, these corn and lentil vegetable fritters pair wonderfully with homemade adjika (a bold, spicy Caucasian red pepper and garlic relish) or smetana (rich Eastern European sour cream) stirred with finely chopped fresh herbs. For a more festive presentation, arrange them on a large wooden board alongside crisp lettuce leaves and ripe tomato wedges. They stay delicious even when cold, making them a smart grab-and-go snack or a wholesome addition to a lunchbox. If you enjoy experimenting, try folding a little finely grated hard cheese into the batter or adding a pinch of turmeric for an even brighter, sunnier hue. And for a refreshing drink after a hearty meal, whip up a quick savory kefir cooler: blend half a cup of kefir (tangy fermented milk) with an equal amount of sparkling mineral water, a pinch of salt, and plenty of ice. It is a crisp, cooling pairing that highlights the earthy lentil notes beautifully.
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