Baked Lentil Veggie Fritters with Coconut Cilantro Sauce

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Baked Lentil Veggie Fritters with Coconut Cilantro Peanut Dipping Sauce

Fried vegetable fritters are a popular tea time snack in parts of India. Local cookbook author Mish Sen skips the deep fryer for a lighter and irresistibly fluffy and delectable take on the classic appetizer. Paired with a bright, spicy dipping sauce, they're the perfect warming, savory afternoon snack or appetizer.

Ingredients

For the fritters:

  • 1 cup red lentils
  • 1 medium onion, finely chopped
  • ½ green bell pepper or 1 jalapeno, finely chopped
  • 1 teaspoon salt
  • 2 Tablespoons cooking oil, such as avocado or peanut oil, plus more for baking sheet

For the dipping sauce:

  • 1 (15-oz.) can light coconut milk
  • 1 ½ bunches cilantro
  • 2-inch piece of fresh ginger, peeled
  • 3 cloves garlic
  • 1 jalapeno, seeded
  • 1 teaspoon salt
  • 2 teaspoons sugar or sugar substitute like monk fruit sugar
  • 2 Tablespoons creamy peanut butter

Instructions

For the fritters:

Soak the lentils in water for at least 4 hours or overnight, covering lentils with at least 2 inches of water. When you’re ready to make the fritters, drain the lentils and add them to a blender or food processor, pulsing until a smooth paste forms. Add water if needed, but as little water as possible.

Preheat oven to 375°. Line a baking sheet with parchment paper and lightly grease with oil. Into the lentil paste, add the onion, bell pepper or jalapeno, salt, and oil. Mix well. Drop batter by rounded spoonful (about 2 Tablespoons each) onto the parchment, leaving 1 inch between. Bake for 25 minutes, remove from the oven and let cool slightly before serving.

For the dipping sauce:

Add all ingredients to a blender and pulse until smooth.