Name: Zucchini-Lentil Fritters
Yield: 4 servings
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

ZucchiniLentil Fritters With Lemony Yogurt

Photo by Emma Fishman, Food Styling by Sue Li

These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chili powder.

Zucchini-Lentil Fritters With Lemony Yogurt

Recipe notes