over 2 years ago
These simple fritters are almost everything that one can hope for in a snack, and if I did not fry them, I would delete the word almost. They get done in a flash, crisp, spicy, tasty, versatile, vegan and gluten free.
A simple concoction carried over from my childhood, these fritters work for me on busy evenings, simple events with a wine on the side and the left over fritters can actually be tossed into a light curried sauce.
I use a good grape seed or light olive oil for frying them and a nice wide frying pan, which allows me to complete them in two batches. I have offered this recipe with white lentils, but they can be made with yellow split moong lentils as well. The consistency is important and it should be a paste not a batter. One can add some chickpea flour to the batter if you feel that you have added too much water.
Makes 20 small to medium fritters
- 3/4 cups husked and split white lentils (urad dal)
- Water for soaking lentils
- 1/2 cup water (to grind the lentils)
- 3 pods of garlic
- 1 teaspoon salt or to taste
- 1/2 teaspoon turmeric
- 1/2 teaspoon whole cumin seeds
- 2 green Serrano chilies, very finely chopped
- 1 red onion, halved and then thinly sliced
- 1 teaspoon fresh thyme leaves
- 1 tablespoon finely chopped cilantro
- 1 cup oil for frying
- Chopped baby spinach to garnish (optional)
Wash the lentils well and soak in water for at least 2 hours. It does not hurt to soak them longer.
Drain and rinse the lentils and place in a blender, with ½ cup water.
Add in the garlic pods, salt and turmeric and grind to a smooth paste, the consistency of this should be a smooth, somewhat wet paste rather than a batter.
Place the paste into a mixing bowl and add in the chilies, onions, thyme and cilantro and mix well.
Heat the oil in a flat frying pan, for about 2 to 3 minutes on medium heat. Test the temperature with a small drop of the mixture, it should sizzle and rise to the top.
Add about 2 tablespoons of the mixture in a few spaces, spreading them to allow enough room to let the fritters fry without overcrowding each other.
Fry them for about 3-4 minutes on each side until a nice shade of golden.
Drain on paper towels
Arrange on a serving platter and toss with the spinach leaves (if using) before serving.
- 125 calories
- 11g total fat
- 1g saturated fat
- 0mg cholesterol
- 1mg sodium
- 5g carbohydrate (2g dietary fiber, 0g sugar)
- 2g protein