Zucchini-Lentil Fritters With Lemony Yogurt | Recipe Cart
These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked with tur
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Cooking tools:
- Food processor
- Cast iron skillet
- Baking sheet
- Cooling rack
- Paper towel
- Colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Kitchen scale
- Spoon
- Spatula
- Slotted spatula
- Serving platter
- Refrigerator
- Stove
- Paring knife
- Ghee
Ingredients
- ¾ cup whole-milk yogurt
- 2 Tbsp. fresh lemon juice
- ½ tsp. sugar
- Kosher salt
- 1 cup red lentils (masoor dal)
- 1 medium zucchini (about 5 oz.)
- ½ medium onion, thinly sliced
- 1¾ tsp. kosher salt, divided, plus more
- ½ tsp. Kashmiri chile powder or ¼ tsp. cayenne pepper
- ¼ tsp. ground turmeric
- 1 cup parsley leaves with tender stems
- 1 Tbsp. finely grated lemon zest
- 1 cup ghee or neutral vegetable oil
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