Looking for a fresh, healthy twist on classic savory pancakes? These Zucchini Fritters with Lentil Flour are your answer! This recipe swaps traditional wheat flour for protein-rich, gluten-free lentil flour, creating a wonderfully tender and flavorful dish. Perfect for a light lunch, a nutritious breakfast, or even a side dish, these fritters are packed with fresh zucchini, herbs, and green onions. They are incredibly easy to make and are sure to become a new family favorite. Let's get cooking!
Zucchini fritters with lentil flour
Ingredients for Zucchini Fritters with Lentil Flour
- 250 g zucchini
- 120 ml milk
- 30 g parsley
- 30 g green onions
- 130 g red lentil flour
- 25 g egg powder or 1 chicken egg
- 15 g olive oil
- 1 teaspoon baking powder
- salt, pepper, oil for frying
How to Make Zucchini Fritters with Lentil Flour
Peel the zucchini. Cut it in half and use a spoon to scoop out the soft pulp and seeds. Grate the remaining firm flesh on a coarse vegetable grater. For this recipe, you will need 250 g of peeled zucchini. If you are using young zucchini or courgettes, there is no need to peel them; they can be used whole.
Grate the firm zucchini flesh on a coarse vegetable grater.
Add chopped herbs to the zucchini.
Pour cold milk into the batter, add chopped onion.
Finely chop the parsley. Add the chopped herbs to the zucchini and season with salt.
Finely chop the green onions, using only the green parts. Pour cold milk into the batter and add the chopped onions.
Add the lentil flour.
Add the lentil flour. Then, add the baking powder and egg powder. If you are using a fresh chicken egg, break it into the batter at this stage.
Let the batter rest for 15-30 minutes.
Spoon the batter into the hot oil.
Fry the fritters for about 3 more minutes on the other side.
Mix the batter thoroughly. Pour in the olive or vegetable oil. Let the batter rest for 15-30 minutes to allow the red lentil flour to swell.
Pour refined vegetable oil into a frying pan and heat it well. Spoon the batter into the hot oil. Fry over medium heat. When the edges of the fritters firm up and bubbles appear on the surface, flip them to the other side. If you decide to cover the pan with a lid, condensation will form. Be sure to wipe it off, otherwise, the water droplets will fall into the hot oil and cause splattering.
Fry the fritters for about 3 more minutes on the other side. The total frying time should be about 7 minutes, which is sufficient. Place the cooked fritters on a paper towel to absorb any excess oil.
Serve the zucchini fritters with lentil flour hot.
Serve the zucchini fritters with lentil flour hot, drizzled with smetana (a popular Eastern European sour cream) or Greek yogurt. You can also prepare a delicious homemade sauce with dill and green onions using a smetana base. Enjoy your meal!
And there you have it – beautiful, golden-brown zucchini fritters ready to be enjoyed! These versatile little pancakes are best served warm, with a generous dollop of smetana, Greek yogurt, or your favorite creamy sauce. Don't hesitate to experiment with different herbs or add a pinch of spice to the batter. We hope this simple yet delicious recipe brings a taste of wholesome, homemade goodness to your table. Enjoy every bite, and feel free to share your creations with us!
0 comments