These Zucchini Lentil Fritters are a perfect main dish or side with a crispy outside and soft inside! EASY to prep ahead and make any night!
Ok, let me just say that you are about to try little savory bites of heaven! Crispy outside, soft and warm inside, these Zucchini Lentil Fritters are so satisfying! The flavors are simple but perfect with parmesan bringing a salty and nutty backdrop and oregano adding an herbaceous note. The scallion gives a mild onion flavor.
But of course, the stars here are the meaty and earthy lentils and the fresh zucchini. Formed into a perfect cake and pan fried in just a bit of olive oil until a deep golden brown.
Delicious and Good for You!
Lentils are not just a vegetarian staple, they are actually VERY versatile and very healthful. With a Certification in Nutrition and Healthy Living, I’m always looking for ways to get fiber, protein, vitamins, and nutrients.
Lentils have high levels of soluble fiber. Fiber is important for helping keep cholesterol low, supporting heart health and digestive health. Lentils are also high in protein, and a good source of iron. If you are a newcomer to the world of lentils, try this recipe and I promise, you will be Loving Lentils too!
BTW, Lentils are a great protein to make a ton of and use in different ways. You can use in Creamy Red Pepper and Lentil Soup or in my Korean Rice Bowl with Lentils and Cauliflower recipe. Click here to get 30 More Leftover Protein Dinner Ideas.
Zucchini is also healthy! I mean, obviously, it is a veggie. But here’s how! Zucchini is low in calories and packed with vitamins and minerals, particularly vitamin A. Zucchini is also rich in antioxidants that are linked to benefits for your eyes, skin, and heart.
My favorite zucchini recipes are my Spinach Artichoke Stuffed Zucchini recipe and my Crispy Parmesan Zucchini Chips!
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Simple Ingredients and Substitutes
- Large zucchini – Zucchini really is the star here, but you can use small, medium, or large. You could make this recipe with yellow squash as well.
- Scallions (green onions) – I love scallions for the green color and mild onion-flavor. You can swap with finely minced yellow or red onion or even shallots.
- Eggs – Eggs are the binder here for the fritters, so they play an important role. You can substitute 3 tablespoons for each egg of mayonnaise or vegan mayonnaise.
- Cooked lentils – I used brown lentils for this recipe, but you can use green or red lentils. Red lentils cook very fast, but green take longer to get tender. You can also substitute black beans, white beans, or chickpeas.
- All Purpose Flour – The flour works with the egg to bind the zucchini and lentils together. You can substitute with wheat flour or gluten free flour.
- Parmesan cheese, grated – Parmesan brings a nutty and salty flavor. You can substitute with other cheeses, such as cheddar, jack, manchego, or other firm shredded or grated cheese.
- Dried Oregano – You can substitute with dried Italian seasoning, dried basil, or dried marjoram.
- Extra Virgin Olive oil – The olive oil is for cooking the fritters, but you can also use vegetable oil, canola oil, avocado oil, or any other oil that you have on hand.
Simple Equipment and Tools for Zucchini Fritters
For shredding the zucchini, I simply used the large-hole side of a grater. You could also use a food processor with a shredding insert if you have it.
You also need a large frying pan to cook the zucchini cakes. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning. It comes with a glass lid, which is perfect for watching your dinner cook!
Prep-Ahead Steps Zucchini Lentil Fritters
We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)
Cook the lentils on the stove in water for 15-20 minutes until tender. Drain the lentils, then mash with a fork so that about 50% are mashed.
While the lentils cook, finely slice the scallions. Using the large hole side of a grater, shred the zucchini. After it is all shredded, squeeze out and discard the excess water.
Add the shredded zucchini, scallions, flour, parmesan, egg, salt, and pepper. Stir to completely combine. Note: If the mixture seems too thin, add additional flour, a little at a time, until it thickens up.
Cooking Zucchini Lentil Fritters
Divide the mixture loosely in the bowl into 8-9 equal large cakes or 16-18 small cakes. Add oil to a large skillet over medium heat, add pancakes and cook about 4-5 minutes on each side or until browned. You can transfer fritters to baking sheet and keep them warm in the oven at 275 F degrees until ready to eat.
Serve with my Mind-blowing Remoulade or a Lemony Yogurt alongside. Or how about a delicious Easy Tzatziki Recipe to dip into?
ENJOY! 😍 Carrie
Zucchini Lentil Fritters Recipe FAQs
You can also add herbs, cayenne pepper, chile powder, garlic, lemon zest, and a great many other seasonings. I kept these simple in flavor as that’s what I found my kids wanted.
You can eliminate the lentils from this Zucchini Lentil fritters recipe, but you will need to adjust the recipe. In their place you could add black beans or chickpeas. If you do not want any form of legumes, then you could add more of the zucchini. You may need a tablespoon more flour if you remove a creamy bean from the recipe just to help it all hold together.
Yes, you can make the mixture and store it in the fridge sealed airtight for up to 3 days before cooking them. You can also form the cakes and freeze them raw. From the freezer, you can bake them in a 400 F degree oven for 20-30 minutes until cooked through and browned on the outside.
Be sure to check out the web story for these tasty Zucchini Patties or Fritters!
Easiest Zucchini Lentil Fritters
Crispy outside, soft inside, these Zucchini Lentil Fritters are such satisfying little bites of heaven! The flavors are simple but perfect with parmesan bringing a salty and nutty backdrop and oregano adding an herbaceous note. The scallion gives a mild onion flavor. But of course, the stars here are the meaty and earthy lentils and the fresh zucchini. Formed into a perfect cake and pan fried in just a bit of olive oil. They make a perfect main dish or side! #zucchinicakes #lentilrecipes #zucchinirecipes #vegetarian
Ingredients
- 2 Zucchini, medium-large 2 cups grated
- ¼ cup Scallions, finely sliced (green onions)
- 2 Eggs, large
- 1 cup Cooked Brown Lentils, drained (you can also use red lentils)
- ½ cup All Purpose Flour
- ½ cup Parmesan Cheese, grated
- 1 teaspoon Dried Oregano
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt
- 2 tablespoons Extra Virgin Olive oil
Instructions
Prep-Ahead Steps
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Cook the lentils by adding ½ cup of uncooked lentils to 2 cups of water and 1 teaspoon salt. Bring the water up to a boil, then reduce the heat to lowest setting, cover and let cook for 15 minutes until tender.
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While the lentils cook, finely slice the scallions. Using the large hole side of a grater, shred the zucchini. After it is all shredded, squeeze out and discard the excess water.
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Drain the lentils and then transfer to a large bowl. Mash the lentils with a fork so that about 50% are mashed. Add the shredded zucchini, scallions, flour, parmesan, egg, salt, and pepper. Stir to completely combine. Note: If the mixture seems too thin, add additional flour, a little at a time, until it thickens up.
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Divide the mixture loosely in the bowl into 8-9 equal large cakes or 16-18 small cakes.
Cook the Lentil and Zucchini Cakes!
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Add oil to a large skillet, heat to medium, add pancakes and cook about 4-5 minutes on each side or until browned.
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Serve with my Mind-blowing Remoulade or a Sriracha and Mayo mixture.
Recipe Notes
- Nutrition Facts based on 2 fritters per serving.
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Can I add any other seasonings to these fritters?
You can also add herbs, cayenne pepper, chili powder, garlic, and a great many other seasonings. I kept these simple in flavor as that’s what I found my kids wanted. -
Can I leave the lentils out of this recipe?
You can eliminate the lentils from this Zucchini Lentil fritters recipe, but you will need to adjust the recipe. In their place you could add black beans or chickpeas. If you do not want any form of legumes, then you could add more of the zucchini. You may need a tablespoon more flour if you remove a creamy bean from the recipe just to help it all hold together. -
Can I make the Zucchini Lentil Fritters ahead?
Yes, you can make the mixture and store it in the fridge sealed airtight for up to 3 days before cooking them. You can also form the cakes and freeze them raw. From the freezer, you can bake them in a 400 F degree oven for 20-30 minutes until cooked through and browned on the outside.
Chef Mimi says
Fabulous. And a great way to use leftover lentils. To be honest these look a lot like what I make with zucchini. Sometimes I add chopped walnuts for some crunch. and lots of parsley if I have it. They’re just so fun to make!