Well-drained sauerkraut give these lentil fritters a pleasant tang that, when combined with earthy spices like turmeric and paprika, make these a uniquely delicious appetizer. Lentils are soaked and blended to make a gluten free batter.
- 1 cup Farmer Direct Organic Split Red Lentils
- 1 cup well-drained and packed sauerkraut, separated
- 1 Tbsp. olive oil
- 2 Tbsp. sauerkraut liquid
- 1 bunch scallions, thinly sliced
- ½ tsp. each sea salt, ground turmeric, ground paprika, and black pepper
- Oil for pan frying
Soak red lentils in 2 cups water at room temperature for 4-8 hours. Drain and rinse.
Transfer drained lentils to a food processor or blender. Add ¼ cup of the drained sauerkraut, olive oil, sauerkraut liquid, salt, turmeric, paprika and black pepper. Blend mixture, scraping down the sides of the bowl, into a smooth puree. Transfer to a bowl and stir in remaining sauerkraut and scallions.
Heat oil over medium-high heat in a large non-stick or cast iron skillet. Drop a heaping tablespoon worth of batter into the hot oil and flatten with the back of your spoon to form about a 3” diameter fritter. Fry until golden brown, about 3 minutes, and flip to cook other side for another 2-3 minutes or so.
Transfer to a paper-towel lined plate to drain and season with more salt if desired. Repeat with remaining batter. Serve with yogurt or sour cream.