METHOD

• 1

  Place the chopped onion in a food processor and process on high until the onion is super finely minced. Transfer the onion to a fine mesh sieve and squeeze out as much of the liquid as you possibly can - this step is essential to help prevent your fritters from becoming soggy.

• 2

  Strain the soaked daal. Place the wrung out onions, the strained daal, parsley and salt in the food processor and mix till well combined. The objective is to gently break down each lentil without turning the mixture into a puree. You want the batter to come together and hold its shape when squeezed in the palm of your hands. Form this mixture into 8-10 even sized circular disks.

• 3

  Heat a heavy bottomed pan, ideally a cast iron skillet, over medium heat. When hot but not smoking, add enough olive oil to cover the bottom of the pan. Working in batches, pan fry the fritters for 3-4 minutes per side. They should be deeply golden, crispy on the outside, and soft and steamy on the inside. Finish with a pinch of flakey salt. Serve with a dollop of sheep’s milk yogurt, cilantro, and a squeeze of lime.

• 4

  *Please don’t overlook the importance of this soaking process! Soaking the daal hydrates the lentils, which contributes the moisture necessary to bind the fritters. The soaking process also softens the lentils, allowing them to fully and evenly cook in the short pan frying process.