Courgette-Lentil Fritters With Lemony Yoghurt

Ingredients for Courgette-Lentil Fritters With Lemony Yoghurt

• 180ml whole-milk yoghurt

• 2 cucchiai di succo di limone fresco

• 1/2 cucchiaini di zucchero

• Sale kosher

• 200g red lentils (masoor dal)

• 1 medium courgette (about 140g )

• 1/2 medium onion, thinly sliced

• 1 3/4 cucchiaini di sale kosher, diviso, più altro

• 1/2 teaspoons Kashmiri chilli powder or 1/4 teaspoons cayenne pepper

• 1/4 cucchiaini di curcuma macinata

• 1 tazza di foglie di prezzemolo con gambi teneri

• 1 cucchiaio di scorza di limone finemente grattugiata

• 240ml ghee or neutral vegetable oil

Whisk yoghurt, lemon juice, and sugar in a small bowl to combine. Season with salt.

Do Ahead: Yoghurt can be made 1 day ahead. Cover and chill.

Rinse lentils, then soak in 475ml water at room temperature at least 1 hour and up to 12 hours. (Soaking the lentils makes them tender and a lot easier to blend.)

Meanwhile, trim ends of courgette and cut crosswise into 3 pieces about 2" long. Cut each piece lengthwise into 1/4"-thick planks. Stack a few planks and slice lengthwise into 1/4"-thick matchsticks (about the size of a skinny french fry). Transfer courgette to a colander set in a medium bowl. Add onion and 1 teaspoon salt and toss to combine. Let sit until vegetables look wilted and softened and about 1 tablespoon liquid has released into bowl, 30 minutes to 2 hours. Gently pat dry with paper towels to remove any excess moisture.

Drain lentils and transfer to a food processor. Add chilli powder, turmeric, and 3/4 teaspoons salt. Pulse, scraping down sides, until a purée forms. Transfer to a medium bowl and add courgette and onion, parsley, and lemon zest. Toss with a rubber spatula to combine.

Line a rimmed baking sheet with paper towels; set a wire rack inside. Heat ghee in a medium cast-iron skillet over medium-high until a pinch of batter added to the pan sizzles and sputters. Using a large spoon, scoop out about 60ml batter, then use a second large spoon dipped in the hot ghee to carefully scrape into pan; flatten with ghee-coated spoon. Repeat to make 3 more fritters. Fry until deep golden brown underneath, about 3 minutes. Turn over with a wide slotted spatula and fry until deep golden brown on the second side, about 3 minutes. Transfer fritters to prepared rack to drain; season immediately with salt. Repeat with remaining batter (you end up with 8–10 fritters total).

Transfer fritters to a platter. Serve with lemony yoghurt alongside.

Avvertenza

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