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Stack of golden lentil and feta fritters on a wooden board with crumbled feta visible and fresh dill scattered around

Easy High-Protein Lentil and Feta Fritters, Pan-Fried

Pan-fried patties of mashed lentils, feta, egg, and fresh herbs, crisp outside and tender inside, ready in 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mediterranean-inspired
Calories: 290
Ingredients Method Notes

Ingredients
  

Fritter Batter
  • 350 g cooked green or brown lentils, drained well (about 2 cups); homemade or canned, well drained
  • 120 g feta, crumbled
  • 2 large eggs
  • 45 g all-purpose flour (1/3 cup); sub chickpea flour for gluten-free
  • 1/2 tsp baking powder
  • 3 scallions, finely chopped
  • 2 tbsp fresh dill, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/4 tsp salt feta is salty, adjust to taste
  • 1/4 tsp black pepper
For Frying
  • 3 olive oil to 4 tbsp; add more between batches as needed

Method
 

Prepare the Batter
  1. Drain cooked lentils in a fine-mesh sieve for a few minutes, pressing lightly to remove excess liquid.
  2. In a large bowl, mash about half the lentils with a fork, leaving the rest whole for texture.
  3. Add feta, eggs, flour, baking powder, scallions, dill, garlic, cumin, salt, and pepper.
  4. Mix until just combined and the batter holds its shape when scooped with a spoon.
  5. If the batter feels loose, stir in an extra tablespoon of flour and chill for 10 minutes.
Fry the Fritters
  1. Heat 2 tbsp olive oil in a nonstick skillet over medium heat until it shimmers.
  2. Scoop 1/4 cup of batter per fritter, flatten gently into a patty about 1.5 cm thick.
  3. Fry in batches of 3 to 4, cooking 3 to 4 minutes per side until deep golden and firm to the touch.
  4. Transfer to a paper towel-lined plate and repeat with remaining batter, adding more oil as needed.
  5. Serve warm, or keep in a low oven while frying the rest to keep them crisp.

Notes

  • Drain lentils thoroughly, wet batter is the main cause of fritters breaking apart.
  • Don't skip chilling the batter if it feels loose after mixing.
  • Use a nonstick or well-seasoned skillet so the crust releases cleanly.
  • Taste the batter before frying, feta varies in saltiness between brands.
  • Keep fritters warm in a low oven while frying the remaining batches.