Lentil-Coated Vegetable Fritters

November 12, 2021
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Photo by Rocky Luten, prop styling by Alya Hameedi, food styling by Ericka Martins
  • Prep time 20 minutes
  • Cook time 15 minutes
  • makes About 16
Author Notes

Most cultures have some sort of fried vegetable appetizer—pakoras, kakiage, yachaejeon, and so on and so on. In Michigan, that was deep-fried mushrooms dipped in ranch. These days, more often than not, I’m looking for a satisfying way to use up a random collection of vegetables but don’t want a stodgy batter holding it all down. Enter lentil or chickpea flour. When combined with soda water, either one creates a crisp, protein dense, gluten-free batter. The spices can be adjusted or omitted, but this is the combination I like best. —abraberens

What You'll Need
  • 4 cups coarsely grated or thinly sliced vegetables (such as carrots, cauliflower, cabbage, kohlrabi, and/or broccoli)
  • 1 medium yellow onion, finely chopped
  • 2 cups lentil or chickpea flour
  • 1 1/2 cups soda water
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cayenne (optional)
  • 1/4 teaspoon ground ginger
  • Kosher salt
  1. Into a large skillet, pour the oil to a depth of ½ inch. Heat over medium heat.
  2. Meanwhile, in a large bowl, combine the vegetables and onion.
  3. In a medium bowl, whisk the flour, soda water, paprika, baking soda, cayenne, if using, ginger, and a pinch of salt until a soft batter forms. Pour the batter over the vegetables and stir to coat.
  4. When the oil is hot (a deep-fry thermometer should register 350°F), scoop ¼ cup of the coated vegetables into the oil. Working in batches, fry, slightly flattening with a fork, for about 3 minutes, until the batter is set and starting to brown. Turn the fritters and continue to fry for 2 to 3 minutes, until the other side is starting to brown.
  5. Lift the fritter from the hot oil and let drain on a wire rack set inside a rimmed baking sheet or a paper towel-lined baking sheet.
  6. Season the fritters with an additional pinch of salt. Serve warm or room temperature.

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Abra Berens is a chef, author, and former vegetable farmer. She started cooking at Zingerman's Deli, trained at Ballymaloe in Cork, Ireland. Find her at Granor Farm in Three Oaks, MI. Her first two cookbooks Ruffage and Grist are out now. The third Pulp: a practical guide to cooking with fruit publishes on April 4th, 2023.

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