The medieval italian version of these involves a plain white sauce, and mix in lentils & garlic, then deep fry. I needed a vegan, gluten-free version, so I “borrowed” a couple of ideas from Indian fritters.
Lentil Fritters
2 c dry lentils,
1 tsp basil
1 clove (or 1 tsp) garlic
2 tsp salt
½ c chickpea flour (optional)
cook the lentils, drain. Make about ½ of them mush (a fork works well), mix with other ingredients. Form into patties, pan fry in olive oil, about 2-3 min a side. Drain on paper towels.
Leaves of Silk and Glass 