These Lentil Fritters are a quick and wholesome way to enjoy a protein-packed, fiber-rich snack or meal.
Made with tender green lentils, fresh vegetables, and aromatic herbs, they’re lightly crispy outside and soft inside.
Low in saturated fat and full of plant-based nutrients, they’re perfect for everyday cooking, meal prep, or a satisfying appetizer.
Crispy Lentil Fritters
Equipment
- 1 large mixing bowl
- 1 grater (for carrot)
- 1 fork or potato masher
- 1 nonstick skillet
- 1 Spatula or Spoon
- Paper Towels
Ingredients
- 1 can 14 oz / 400 g green lentils, rinsed and drained
- 1 medium carrot about 4 oz / 120 g, grated
- 3 green onions finely chopped
- 3 cloves garlic minced
- 3 tbsp fresh parsley chopped
- ½ tsp paprika
- 1 tsp salt
- Freshly ground black pepper to taste
- 1 egg
- ¼ cup 40 g breadcrumbs or oats
- 2 –3 tbsp olive oil for frying
Instructions
- Prepare the Carrot: Start by washing and peeling the carrot. Using a box grater or a handheld grater, shred the carrot finely using the large holes. The goal is to create small, uniform pieces that will blend smoothly with the lentils, ensuring every bite has a slight sweetness and tender texture. Set the grated carrot aside in a small bowl.
- Combine Lentils and Vegetables: Open the can of green lentils, rinse thoroughly under cold running water, and drain well. Place the lentils in a large mixing bowl. Add the grated carrot, chopped green onions, and minced garlic. These fresh vegetables provide a balance of flavor, crunch, and aroma, creating a savory base for the fritters.
- Add Herbs and Seasoning: Sprinkle in the chopped parsley, paprika, salt, and freshly ground black pepper. Parsley adds freshness, paprika brings a subtle smokiness, and the salt and pepper enhance the natural flavors of the lentils and vegetables. Mix gently to evenly distribute the seasoning throughout the mixture.
- Incorporate Binder Ingredients: Crack the egg into the bowl and add the breadcrumbs (or oats if preferred). The egg and breadcrumbs act as binders, helping the mixture hold together during cooking while keeping the fritters tender on the inside. Mix thoroughly until all ingredients are well incorporated.
- Mash for Better Binding: Using a fork or potato masher, lightly mash the lentils and vegetable mixture. You don’t need to create a smooth puree—just press the lentils enough so that the mixture holds together when shaped into fritters. This step is crucial for achieving a firm yet tender fritter that won’t fall apart in the pan.
- Preheat the Skillet: Place a nonstick skillet over medium heat and add 2–3 tablespoons of olive oil. Allow the oil to heat for a few minutes until shimmering but not smoking. Properly heated oil ensures the fritters develop a golden-brown crust while cooking evenly.
- Shape the Fritters: Using a spoon or small ice cream scoop, drop portions of the lentil mixture into the skillet. Gently press each portion down with the back of a spoon or spatula to form a small, flat patty about 1/2 inch thick. Keeping them evenly sized helps them cook uniformly.
- Cook the First Side: Cook the fritters for 3 to 4 minutes on the first side without moving them. This allows a crisp, golden crust to form, which gives the fritters their signature crunch. You’ll know they’re ready to flip when the edges look slightly firm and the bottom is golden brown.
- Flip and Cook the Second Side: Carefully flip each fritter using a spatula and cook for an additional 3 minutes on the other side. The fritters should be golden and crispy on both sides while remaining soft and tender inside. Adjust the heat slightly if they are browning too quickly to prevent burning.
- Drain Excess Oil: Once cooked, transfer the fritters onto a plate lined with paper towels. Gently press the top to absorb any excess oil. This step ensures the fritters remain crispy on the outside but not greasy, making them lighter and more enjoyable to eat.
- Serve and Enjoy: Serve the lentil fritters warm with your favorite accompaniments, such as Tzatziki sauce, garlic sour cream, or a simple yogurt dip. They’re perfect as a snack, appetizer, or side dish, and can also be paired with a fresh salad or sandwich for a more substantial meal. Enjoy their warm, savory flavor and satisfying texture immediately.
Notes
- For best results, drain the lentils thoroughly to avoid excess moisture, which can make the fritters too soft.
- Grate the carrot finely; larger pieces may prevent the fritters from binding properly.
- You can substitute breadcrumbs with oats or crushed crackers for a gluten-free or heartier texture.
- Use a nonstick skillet and preheated oil to achieve golden, crispy fritters without sticking.
- Gently mash the lentils—over-mashing will create a dense fritter, while under-mashing may cause them to fall apart.
Chef’s Secrets For Perfect Fritters
Achieving perfectly golden, crisp-on-the-outside fritters relies on a few small techniques.
Preheating the skillet and using the right amount of oil ensures the fritters brown evenly without burning.
Lightly mashing the lentils improves binding without creating a dense texture, and allowing the fritters to rest in the skillet for a few seconds before flipping helps them hold their shape.
Using fresh herbs and seasoning at multiple stages enhances flavor depth and creates a savory aroma that makes the fritters irresistible.
Serving Suggestions For Every Occasion
These lentil fritters are incredibly versatile and can be served in many ways.
Enjoy them as a warm appetizer with Tzatziki or a garlic yogurt dip, or pair them with a fresh green salad for a light lunch.
They also work beautifully in a sandwich or wrap with hummus and crisp vegetables.
For meal prep, serve them alongside roasted vegetables or grain bowls to add a protein-packed, flavorful element to your weeknight meals.
Storage Tips To Keep Fresh
Cooked lentil fritters can be stored in an airtight container in the refrigerator for up to 3–4 days.
To reheat, place them in a lightly oiled skillet or oven at 350°F (175°C) for 5–7 minutes to restore crispiness.
You can also freeze the uncooked patties on a parchment-lined tray for 1–2 months; transfer them to a freezer-safe bag once frozen.
Cook from frozen, adding an extra minute or two per side to ensure they’re heated through.
Frequently Asked Questions
1. Can I make these lentil fritters vegan?
Yes! Replace the egg with a flaxseed or chia seed “egg” (1 tbsp seeds + 3 tbsp water) and use plant-based breadcrumbs. The texture may be slightly softer, but they will still hold together and taste delicious.
2. What type of lentils works best?
Green or brown canned lentils work best because they maintain their shape and texture during cooking. Avoid red lentils—they tend to become too mushy.
3. Can I bake instead of frying?
Absolutely. Preheat the oven to 400°F (200°C), lightly oil a baking sheet, and bake for 15–20 minutes, flipping halfway through. Baking results in a slightly less crispy exterior but is a healthier alternative.
4. How do I prevent the fritters from falling apart?
Ensure the lentils are well-drained and lightly mashed. Use enough binder (egg and breadcrumbs), and press the mixture firmly into patties. Avoid flipping too soon; let the bottom develop a crust first.
5. Can I add other vegetables or flavors?
Yes, grated zucchini, sweet potato, or bell peppers can be added. Just make sure to squeeze out excess moisture to prevent sogginess.
Additional spices like cumin, coriander, or smoked paprika can elevate the flavor profile.
