AuthorKathleen GloverCategoryAppetizers, Sides, VegeterianDifficultyIntermediateVeggie fritters can be baked AND crispy. This recipe takes fritters to the next level by baking a large batch at once and delivering some hidden veggies for the picky eaters in your home.
Preheat oven to 400°F.
Cook the lentils according to the package instructions.
Meanwhile, grate the potatoes and carrot.
In a large bowl, combine the potatoes, carrot, red onion, garlic, cooked lentils, smoked paprika, paprika, oregano, salt, and pepper. Mix.
Add 1 beaten egg, flour, and parsley and stir to combine all the ingredients.
Prepare a lightly greased, parchment lined baking sheet. This will be your landing pad for the fritters.
Form fritters out of the batter, pressing the mixture between your hands and making it about 1/2 inch thick.
When all the fritters are formed, brush the tops with additional oil.
Bake for 20 minutes, flipping halfway.
Serve with your favorite dipping sauce as an appetizer or as a side dish for a meal.
Ingredients
Directions
Preheat oven to 400°F.
Cook the lentils according to the package instructions.
Meanwhile, grate the potatoes and carrot.
In a large bowl, combine the potatoes, carrot, red onion, garlic, cooked lentils, smoked paprika, paprika, oregano, salt, and pepper. Mix.
Add 1 beaten egg, flour, and parsley and stir to combine all the ingredients.
Prepare a lightly greased, parchment lined baking sheet. This will be your landing pad for the fritters.
Form fritters out of the batter, pressing the mixture between your hands and making it about 1/2 inch thick.
When all the fritters are formed, brush the tops with additional oil.
Bake for 20 minutes, flipping halfway.
Serve with your favorite dipping sauce as an appetizer or as a side dish for a meal.