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Crispy lentil fritters
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5 from 1 vote

Crispy Lentil Fritters

Lentil fritters can be served on a bed of salad to make them healthy-ish
Prep Time10 mins
Active Time20 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Caribbean
Keyword: crispy lentil fritters, lentil fritters, curry lentils, spicy lentils, french lentils
Yield: 4 servings
Calories: 130kcal
Cost: 8

Equipment

  • fryer
  • Food processor or potato masher

Materials

  • 1 Cup Cooked lentils-see my recipe
  • 1 Cup Frozen corn kernels-thawed
  • 1/2 Cup Carrots-shredded
  • 2 Stalks Scallions-chopped
  • 1 Tsp Fresh cilantro-chopped
  • 1 Tsp Fresh thyme leaves
  • 1 Tsp Sweet paprika
  • 2 Tbsp All-purpose flour
  • 1 Large Egg-beaten
  • Salt and pepper to taste
  • Oil for Frying-I use sunflower oil

Instructions

  • Pulse lentils in food processor a few times to break down just slightly. You still want it to be textured.
  • Pulse thawed corn kernels in food processor a few times to breakdown just slightly.
  • In a large mixing bowl, combine lentils, corn, shredded carrots, scallion, cilantro, thyme leaves, flour, egg, paprika. Add in a little salt and black pepper to taste.
  • Heat oil to high temperature to start. Scoop about 2 Tbsp of lentil mixture for each fritter into hot oil and return heat to medium high. Cook for about 3 minutes on each side.
  • Remove fritters from oil and place on a cooling rack lined with paper towel.

Notes

  • For frying I use sunflower oil. You can use any seed or nut oil for frying.
  • These fritters are very light so you need to use a cooling rack to drain excess oil as they cool.