Zucchini Fritters With Red Lentils Recipe
By Earth of Maria
🔪Prep Time: 20 mins
👩🍳Cook Time: 10 mins
1 tbsp salt
2 1/2 cups grated zucchini
1/2 cup red lentils, uncooked
1/2 cup sweetcorn, fresh
1 medium red onion, chopped
2 cloves garlic, minced
1/2 cup buckwheat flour
2 tbsp nutritional yeast
1 tsp cumin
1/2 tsp paprika
1 tbsp olive oil
1Add the zucchini to a mixing bowl together with 1/2 tbsp salt, stir together, and set aside for 10 minutes.
2Meanwhile, cook the red lentils for 10 minutes, until soft but not mushy. Drain and rinse when done.
3Transfer the zucchini to a clean kitchen towel and squeeze out as much liquid as possible.
4Add the zucchini, cooked red lentils, sweetcorn, red onion, garlic, buckwheat flour, nutritional yeast, cumin, paprika and the rest of the salt to a large mixing bowl. Stir together thoroughly.
5Heat the olive oil in a frying pan over a medium-high heat. Use slightly damp hands to form fritter shapes, flattening them down on the pan using a spatula. Cook in batches for around 3-4 minutes on each side, until golden and cooked through.
6To bake, preheat an oven to 180 degrees Cc (350 F) and line a baking tray with parchment paper. Arrange the fritters over the baking tray and bake for 20 minutes, until crispy.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.