Serves 4
202 cal · 40 min
Red Lentil Latkes
Recipe GLPR437eedc2f5bf80
Crispy and savory pan-fried patties made from cooked red lentils, shredded potato, and egg. These golden latkes are seasoned with garlic, salt, and pepper, with optional Parmesan cheese and hot sauce for extra flavor. Serve warm as a delicious side dish or vegetarian main course.
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Ingredients
1/2 cup dry red lentils
1 medium potato, peeled and grated (about 1/2 pound)
1 large egg
1 garlic clove, finely minced
2 tablespoons grated Parmesan cheese (optional)
1-2 dashes hot sauce (optional)
1/4 teaspoon salt
Black pepper to taste
2 tablespoons canola oil (plus more for additional batches)
Directions
Rinse the red lentils under cold water and place them in a medium saucepan. Add enough water to cover the lentils by about 1 inch.
Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for about 15 minutes, until the lentils are completely tender and no longer firm.
Drain the cooked lentils thoroughly in a colander and set aside to cool slightly.
While the lentils cook, prepare the potato: grate it with the skin on or peel it first, according to your preference. Place the grated potato in a clean kitchen towel and wring out as much excess moisture as possible.
In a medium bowl, lightly beat the egg with a fork until the whites and yolks are combined.
Add the drained lentils, wrung-out potato, minced garlic, Parmesan cheese if using, and hot sauce if using to the egg. Stir gently until combined.
Season the mixture with 1/4 teaspoon salt and a generous grinding of black pepper. Stir to ensure the seasonings are evenly distributed.
Heat a large skillet over medium heat for 1-2 minutes until hot. Add about 2 tablespoons of canola oil to the pan.
Working in batches and being careful not to overcrowd the pan, scoop golf-ball-sized portions of the lentil-potato mixture directly into the oil and immediately flatten each to about 1/2 inch thick with the back of a spoon.
Cook for 4-5 minutes on the first side, until the bottom is deeply golden brown and crispy. Carefully flip and cook for another 4-5 minutes on the second side until golden brown and cooked through.
Transfer cooked latkes to a paper towel-lined plate. Add a little more oil to the pan for each additional batch and repeat with the remaining mixture.
Serve the latkes immediately while warm. If needed, keep finished latkes warm in a 200°F oven for up to 1 hour.
