Preparation

• Lemony Yogurt
  • Whisk yogurt, lemon juice, and sugar in a small bowl to combine. Season with salt and whisk again to combine.
  • Yogurt can be made 1 day ahead. Cover and chill.
  Fritters• Rinse lentils, then soak in 2 cups water at room temperature at least 1 hour and up to 12. Soaking the lentils for this long will make them super-plump and tender, which in turn makes them a lot easier to blend.
  • Meanwhile, trim ends of zucchini and cut crosswise into 2-inch long pieces. And slice into ¼-inch thick matchsticks.
  • Transfer zucchini to a colander set in a medium bowl. Add onion and 1 tsp. salt to colander and toss to combine.
  • Let zucchini and onion sit until about 1 Tbsp. liquid has released and the vegetables look wilted and soft, 30 minutes to 1 hour). Gently pat dry with paper towels to remove any excess moisture. The less moisture in the veggies, the more crispy your fritters will be.
  • Drain lentils and transfer to a food processor. Add chile powder, turmeric, and ¾ tsp. salt. Pulse, scraping down sides, until a coarse purée forms.
  • Transfer to a medium bowl and add zucchini and onion mixture, parsley, and lemon zest. Toss well to combine.
  • Heat oil in a 10-inch cast-iron skillet over medium-high.
  • Working in batches, carefully drop 2 to 3 ( 1/4 cup-size batter) into the oil. then flatten to a pancake with the back of a large metal spoon dipped into the hot oil to prevent sticking.
  • Fry fritter until deep golden brown on one side, about 3 minutes. Turn with a slotted spatula and fry until deep golden brown on the second side, about 3 minutes more.
  • Transfer fritters to a wire rack set in a paper towel-lined baking sheet to drain. Season immediately with salt.
  • Repeat with remaining batter (you should have 8–10 fritters).
  • Transfer fritters to a platter. Serve hot with lemony yogurt alongside.