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Zucchini Lentil Fritters with Dill Sour Cream

Prep Time: 15 Minutes

Total time: 35 Minutes

Servings: 12

You can't go wrong with zucchini - these fritters are exactly as irresistible as they sound!

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    1 cup (250 mL) cooked split red lentils

    ½ cup (125 mL) finely diced red onion

    2 large eggs

    1 Tbsp (15 mL) lemon zest

    1 Tbsp (15 mL) chopped fresh basil

    1 Tbsp (15 mL) chopped fresh parsley

    ½ tsp (2 mL) ground cumin

    ½ tsp (2 mL) ground coriander

    ¼ tsp (1 mL) red chili flakes

    ½ cup (125 mL) all-purpose flour

    1 tsp (5 mL) baking powder

    ¼ tsp (1 mL) coarse salt

    2 cups (500 mL) grated zucchini

    1 cup (250 mL) canola oil, for frying


    1 cup (250 mL) sour cream

    1 Tbsp (15 mL) finely chopped fresh dill

    2 tsp (10 mL) lemon juice

    ½ tsp (2 mL) salt

    ¼ tsp (1 mL) ground black pepper


  1. In a large bowl, combine lentils, onion, eggs, herbs, and spices. In a small bowl, stir together flour, baking powder, and salt. Stir flour mixture into the lentil mixture just to moisten. Add grated zucchini and stir gently until just incorporated.
  2. In a large skillet, over medium-high heat, warm canola oil. Drop batter using a large ice cream scoop into hot oil, spreading out a little to make them round. You can fry three fritters at once. Fry on each side for about 3 minutes, until golden. Remove to a paper towel lined platter and continue cooking fritters until all batter is gone.
  3. Serve warm, sprinkled with coarse sea salt and topped with dill sour cream.

Nutritional Information

  • Serving Size: 1 fritter
  • Per serving:
  • Calories 140
  • Total Fat 9 g
  • Saturated Fat 3 g
  • Cholesterol 45 mg
  • Carbohydrates 9 g
  • Dietary Fibre 2 g
  • Sugar 2 g
  • Protein 4 g
  • Sodium 200 mg
  • Potassium 147 mg
  • Folate 47 mcg