Crispy Lentil Fritters by Chef Michael Smith

Directions

1. Stir raw red lentils, water and salt together. Cover and soak them for an hour or two. They’ll rehydrate and soften considerably as they absorb almost all of the moisture.
2. Transfer lentils, water and onion to food processor and puree them until they’re smooth. Add ginger and cilantro and process just long enough to stir the works together. You can make this batter in advance and refrigerate until needed. The batter may seem wet but it will hold together as you fry it.
3. Pour about 3 inches of oil into a large soup pot or shallow skillet and bring to a steady 365° F, using a frying or candy thermometer to accurately judge the temperature. Alternatively, fire up your countertop deep fryer.
4. Using two spoons – the first to scoop, the second to release the batter – gently drop dollops of batter into the hot oil. Stir gently until fritters cook through and are lightly browned. Remove fritters from oil, strain and rest them briefly on folded paper towel to absorb extra oil.