Crispy Apple Fennel Red Lentil Fritters with Curry Lime Yogurt

Crispy Apple Fennel Red Lentil Fritters with Curry Lime Yogurt 🍏🌿 These little fritters are crisp at the edges, soft and savoury in the middle, and lifted by fresh apple, shaved fennel and a cool curry-lime yogurt. They work as a snack plate, a light lunch with salad, or a make-ahead fridge box you can re-crisp when hunger appears. Yield: about 12 small fritters Time: 25 minutes active, plus soaking and 15 minutes chilling Ingredients 🛒 For the fritters: - 1 cup red lentils - 1 small fennel bulb, very thinly shaved, fronds saved - 1 small green apple, coarsely grated, plus a few matchsticks for serving - 1/2 cup rolled oats or fine breadcrumbs - 1 large egg - 1 tablespoon olive oil, plus more for frying - 1 teaspoon mild curry powder - 1/2 teaspoon ground cumin - 1/2 teaspoon fine sea salt - 1/4 teaspoon black pepper - 1 tablespoon chopped parsley or coriander - 1 lime wedge, for finishing For the curry lime yogurt: - 3/4 cup thick Greek yogurt - Zest of 1 lime - 1 tablespoon lime juice - 1 teaspoon olive oil - 1/2 teaspoon mild curry powder - 1 tablespoon chopped coriander - Pinch of salt and black pepper Method 👩‍🍳 1. Soak the lentils. Rinse the red lentils, cover with cool water and soak until tender enough to bite, about 1 1/2 to 2 hours. Drain them very well, then pat away surface moisture. A dry mix crisps better and holds together more reliably. 2. Build the fritter mix. Blend or mash half of the drained lentils until rough and sticky, leaving the rest whole for texture. Add the shaved fennel, grated apple, oats, egg, olive oil, curry powder, cumin, salt, pepper and herbs. Mix until the oats are evenly hydrated and the mixture feels thick rather than loose. 3. Rest and shape. Chill the bowl for 15 minutes. This short rest lets the oats absorb moisture from the apple and fennel. Shape into 12 small patties, pressing each one firmly so the edges stay neat. 4. Cook until crisp. Warm a thin layer of olive oil in a non-stick or well-seasoned pan over medium heat. Cook the fritters for 3-4 minutes per side until deep golden, crisp at the edges and hot through. If baking, brush lightly with oil and bake at 220 C for 18-22 minutes, turning once. 5. Make the yogurt. Stir the yogurt with lime zest, lime juice, olive oil, curry powder, coriander, salt and pepper. Taste and add another squeeze of lime if you want it sharper. 6. Serve. Spoon the curry lime yogurt onto a plate or into a small bowl. Add the fritters while warm, then finish with apple matchsticks, fennel fronds, herbs and a lime wedge. The best bite has hot crisp lentil, cool yogurt, fresh apple crunch and a little fennel fragrance. Serving and storage tips ✨ The uncooked mixture can be made up to 1 day ahead and kept covered in the fridge. Cooked fritters keep for 3 days in an airtight container. Reheat in a dry pan, oven or air fryer until the edges come back to life. Serve with salad leaves, toasted flatbread, roasted vegetables or a simple grain bowl. Save this one for a bright vegetarian lunch or an easy snack board. Tasteloom.club - easy recipes for everyday cravings