Lentil & Herb Fritters
Crispy golden fritters with a tender, savory interior loaded with fresh herbs and gentle spices. These pan-fried lentil bites come together quickly with soaked split lentils, need no flour, and make a delightful snack or tea-time treat. Serve them hot with mint chutney for a satisfying crunch.
For 4 servings
- prep
Soak and drain the lentils.
Rinse the masoor dal thoroughly under running water. Soak in fresh water for 2 hours. Drain completely using a colander and let sit for 5 minutes to remove excess moisture.
TIPThe lentils must be well-drained. Excess water makes the batter too thin and the fritters will fall apart in the pan. - mix
Grind the lentils and mix the batter.
1.Transfer the drained lentils to a blender and pulse to a coarse paste without adding any water.2.Scrape into a mixing bowl and add onion, green chili, ginger, coriander leaves, and mint.3.Add cumin seeds, red chili powder, turmeric powder, and salt.4.Mix well with a spoon until everything is evenly combined into a thick, scoopable batter.TIPPulse, don't puree. A coarse texture gives the fritters their signature bite. Over-blending makes them dense and pasty. - fry · ~15 min
Shape and shallow-fry the fritters.
1.Heat oil in a wide non-stick pan over medium flame.2.Drop a small pinch of batter into the oil; it should sizzle gently without browning instantly.3.Drop rounded tablespoons of batter into the pan, flattening each slightly with the back of the spoon.4.Fry in a single layer without overcrowding for 2 to 3 minutes until the underside is deep golden.5.Flip carefully and fry the other side for another 2 minutes until crisp and cooked through.TIPKeep the heat at medium. High heat burns the outside while the inside stays raw; low heat makes the fritters greasy. - serve
Drain and serve hot.
Transfer the fried fritters to a plate lined with paper towels to absorb any extra oil. Serve immediately while crisp and hot with mint chutney.
TIPThese fritters lose their crunch as they cool, so serve them straight from the pan.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the lentils for exactly 2 hours — under-soaking leaves them hard, over-soaking makes the batter too wet.
- 2Drain the soaked lentils in a colander and let them rest for 5 minutes to remove excess moisture.
- 3Pulse the lentils to a coarse paste, not a smooth puree, so the fritters stay light and textured.
- 4Test the oil temperature by dropping a tiny bit of batter — it should sizzle gently, not brown instantly.
- 5Flatten each fritter slightly with the back of a spoon to ensure even cooking and a crisp exterior.
- 6Fry in a single layer without overcrowding the pan to maintain a steady temperature and crunchy result.
- 7Serve immediately after draining on paper towels, as these fritters lose crispness quickly when cool.
Adapt it for your goals.
Vegan
This recipe is already vegan as written — no changes needed. It uses no dairy, eggs, or animal products, making it perfect for plant-based diets.
low oilLow-oil
Bake the fritters in a preheated oven at 200°C (400°F) for 15 minutes, flipping halfway, to reduce oil usage while still achieving a golden, crisp exterior.
high proteinHigh-protein
Add 2 tablespoons of roasted chickpea flour (besan) to the batter for extra protein and a nuttier flavor, plus a firmer texture that holds together even better.
Why this is on our healthy list.
Rich in Plant Protein
Split red lentils are an excellent source of plant-based protein, supporting muscle repair and keeping you full longer.
High in Dietary Fiber
The lentils provide soluble fiber that aids digestion, promotes gut health, and helps maintain steady blood sugar levels.
Low in Fat
Shallow-frying with minimal oil keeps the fat content modest, especially compared to deep-fried fritters.
Natural Anti-Inflammatory Spices
Turmeric and ginger contain curcumin and gingerol, compounds known for their anti-inflammatory and antioxidant properties.
Frequently asked questions
No, this recipe is designed for split red lentils (masoor dal) which soften quickly when soaked. Brown or green lentils remain firm and won't grind into a cohesive batter.
