Zucchini-Lentil Fritters With Lemony Yogurt

Meanwhile, trim ends of zucchini and cut crosswise into 3 pieces about 2" long.

Cut each piece lengthwise into ¼"-thick planks.

Stack a few planks and slice lengthwise into ¼"-thick matchsticks (about the size of a skinny french fry).

Transfer zucchini to a colander set in a medium bowl.

Add onion and 1 tsp. salt and toss to combine.

Let sit until vegetables look wilted and softened and about 1 Tbsp. liquid has released into bowl, 30 minutes to 2 hours.

Gently pat dry with paper towels to remove any excess moisture.

Drain lentils and transfer to a food processor.

Add chile powder, turmeric, and ¾ tsp. salt.

Pulse, scraping down sides, until a purée forms.

Transfer to a medium bowl and add zucchini and onion, parsley, and lemon zest.

Toss with a rubber spatula to combine.

Line a rimmed baking sheet with paper towels; set a wire rack inside.

Heat ghee in a medium cast-iron skillet over medium-high until a pinch of batter added to the pan sizzles and sputters.

Using a large spoon, scoop out about ¼ cup batter, then use a second large spoon dipped in the hot ghee to carefully scrape into pan; flatten with ghee-coated spoon.

Repeat to make 3 more fritters.

Fry until deep golden brown underneath, about 3 minutes.

Turn over with a wide slotted spatula and fry until deep golden brown on the second side, about 3 minutes.

Transfer fritters to prepared rack to drain; season immediately with salt.

Repeat with remaining batter (you end up with 8–10 fritters total).

Transfer fritters to a platter.

Serve with lemony yogurt alongside.