Curried Red Lentil Fritters

Fritters are just a fun food to eat! (I can’t be the only one who thinks so)

I’ve been making different varieties of red lentil fritters for a couple years now. Not only are they a different, unique way to eat lentils (besides soups or dals), but they make an extra protein source and are totally versatile when it comes to flavors.

Basically all you need to make any variety of lentil fritters are:

• RED LENTILS – add lots of good protein and fiber, and the texture of them I think is the easiest to use for this kind of dish, since they get kind of mushy & make a great dough base. 
• SHREDDED/FINELY CHOPPED VEGGIES – to add more bulk/fiber and flavor! Shredded zucchini and carrots, chopped onions, or even finely chopped herbs are my favorites to add! Others would work well too, like finely chopped broccoli, cauliflower, or kale
• CHICKPEA FLOUR– helps to bind it and tie it all together. Other flours would work too, but I like using chickpea flour since it’s a bit more savory and adds even more fiber + protein
• SPICES– for flavor, obviously! I love the curry combination in this recipe, but I’ve also tried different combinations using garlic powder, onion powder, smoked paprika, chili powder, turmeric, and more! The sky’s the limit!

Here’s a couple FAQs for these fritters:

Can I use another kind of lentil?

I don’t recommend using another kind of lentil, because the other kinds like green or brown hold their shape better when cooked, so they won’t hold a fritter shape together as well the red lentils, which get more mushy when cooked. If you really wanted to use another kind of lentil or bean, I’d recommend at least blending them up a bit in a blender or food processor to break them down  before mixing with the other ingredients. 

What if I don’t have chickpea flour?

Any kind of flour will work for this, since it’s mostly just acting as a binder to hold everything together. I like the chickpea flour because it adds more protein and fiber, but all purpose flour, GF flour, buckwheat flour, spelt flour, and even flaxseed meal would all work fine! I’m only not sure about almond flour, and coconut flour would probably work too, but use less since it soaks up a lot more liquid than other flours. 

Do I have to bake them?

Nope! I usually air fry mine at 400F for about 12-15 minutes, flipping once in between. I use the crisper plate and spray the bottom of that and the tops of the fritters before air frying. You could also fry them classically by heating up a thin layer of oil in a large saute pan and frying them for a few minutes on either side. I personally prefer to bake or air fry them because it uses less oil and less hands on work, so I can clean up while they bake!

How do you serve these fritters?

These either make an appetizer/party food on their own with the dipped sauce, or since they’re packed with protein-rich lentils, can act your protein alongside other side dishes, like roasted potatoes and veggies or a side salad. One of my favorite ways to eat them is to add them right on top of a veggie-packed salad and use the dipping sauce as the dressing. 

Making fritters can seem a little intimidating at first, but really all it takes is cooking lentils→ mixing them with chopped veggies, spices, and flour → forming them into patties → baking or air frying, and voila! An exciting new way to eat lentils & veggies that you can add to your repertoire!

I’d love to hear if you make these or any other variety of red lentil fritter!