Get the Recipe: Vegan Zucchini Fritters With Red Lentils (Gluten-free)
These vegan zucchini fritters are made with red lentils and sweetcorn. Healthy and super versatile, they're delicious as a starter or side dish, in sandwiches, and in salads. Gluten-free and easy to make with accessible ingredients.
Ingredients
- 1 tbsp salt
- 2 1/2 cups grated zucchini
- 1/2 cup red lentils, uncooked
- 1/2 cup sweetcorn, fresh
- 1 medium red onion, chopped
- 2 cloves garlic, minced
- 1/2 cup buckwheat flour
- 2 tbsp nutritional yeast
- 1 tsp cumin
- 1/2 tsp paprika
- 1 tbsp olive oil
Equipment
- Mixing bowl
- Kitchen towel
- Frying pan
Instructions
- Add the zucchini to a mixing bowl together with 1/2 tbsp salt, stir together, and set aside for 10 minutes.
- Meanwhile, cook the red lentils for 10 minutes, until soft but not mushy. Drain and rinse when done.
- Transfer the zucchini to a clean kitchen towel and squeeze out as much liquid as possible.
- Add the zucchini, cooked red lentils, sweetcorn, red onion, garlic, buckwheat flour, nutritional yeast, cumin, paprika and the rest of the salt to a large mixing bowl. Stir together thoroughly.
- Heat the olive oil in a frying pan over a medium-high heat. Use slightly damp hands to form fritter shapes, flattening them down on the pan using a spatula. Cook in batches for around 3-4 minutes on each side, until golden and cooked through.
- To bake, preheat an oven to 180 degrees Cc (350 F) and line a baking tray with parchment paper. Arrange the fritters over the baking tray and bake for 20 minutes, until crispy.
Video
Notes
- You can keep these fritters in an airtight container for up to 5 days, reheating either in the toaster, the microwave, or a frying pan with a little bit of olive oil.
- To freeze zucchini fritters, cook them completely, then transfer to a ziplock bag or a freezer-friendly container for up to 2 months. To reheat, firstly let them thaw fully in the fridge, then place in the oven and bake at 180 degrees C (350 F) for 10-15 minutes.
Calories: 111kcal, Carbohydrates: 18g, Protein: 6g, Fat: 3g, Saturated Fat: 1g, Sodium: 878mg, Potassium: 341mg, Fiber: 6g, Sugar: 2g, Vitamin A: 172IU, Vitamin C: 9mg, Calcium: 24mg, Iron: 2mg