Pan-Fried Red Lentil and Zucchini Fritters

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Crisp golden patties made with tender red lentils and zucchini, served with a cooling lemon yogurt drizzle. This American quick recipe (gluten-free, vegetarian), ready in about 35 minutes, pairs red lentils, zucchini, and egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 cup dry red lentils
• 1 medium zucchini, grated
• 1 large egg
• 1/4 cup all-purpose flour
• 2 tbsp fresh parsley, finely chopped
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• 2 tbsp olive oil

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Instructions

1. Step 1: Cook 1/2 cup dry red lentils in 1 cup water until tender, about 15 minutes, then drain and cool completely.
2. Step 2: Squeeze grated zucchini (1 medium) firmly in a clean kitchen towel to remove excess water, then add to cooled lentils.
3. Step 3: Mix in 1 large egg, 1/4 cup all-purpose flour, 2 tbsp fresh parsley, 1/2 tsp ground cumin, and 1/4 tsp garlic powder until fully combined.
4. Step 4: Heat 2 tbsp olive oil in a non-stick skillet over medium heat until shimmering.
5. Step 5: Scoop 1/4 cup lentil mixture into skillet, press flat with a spatula, and cook 4 minutes per side until golden brown and crisp.