Sohla Makes Red Lentil Zucchini Fritters | From the Test Kitchen | Bon Appétit

this is this YouTube video gonna just be me looking through my phone yeah cool a great first impression oh but this is worth it I know she's so pretty hi I'm Cole what I'm usually back there today I'm here alright so I made the traditional version of these which is called ba Jiu when I first interviewed here and it's a lentil blended lentil paste just like we're doing today but instead of the zucchini it's all onions and it was spring so I put all kinds of aliens in there and Chris really liked it so much that I got the job and then he had an idea of using those the lentil fritters as a batter for zucchini fritters to like update update that old stodgy mess and make it cool and sexy and bone Appetit okay so here I've got some red lentils and we start by just rinsing them really well always we still until they run clear clear enough for you to see your hand through the water about three three changes yeah so you can see it's still a bit cloudy but it's much more clear than it was before you can totally see my hands so while we wait for the lentils to soak we're gonna prep our zucchini and onion so traditionally for a zucchini fritter we shred the zucchini on the box strainer instead I want like nice and chunky pieces of zucchini so I'm cutting an issue skinny french fries shape so i've lopped off the ends this is a nice medium zucchini i'm gonna cut them into three about two inch segments that's really just to make it easier to handle you don't want this guy rolling around so i'm gonna take off a quarter inch slab right here and then i have a nice flat place to work and we're gonna cut this into quarter-inch thick planks and then once you have your planks and just like stack them up and you go back and you make little batons with the shredded zucchini it's pretty hard to even tell that it's zucchini it's just kind of wet and mache in there so here you've got you can see the skin clearly you've got these big chunks you're gonna like know what's inside of your critic if you can get good zucchini it's gonna make this better but but we're frying it so if anything what we find like you can fry anything and it'll be fine if I'm being perfectly honest all right so I'm gonna cut the onion into thin slices I need my compostable oh right so I'm started composting my onion peels away I'm gonna cut the onion and put it with the squash they're gonna get salted it's gonna pull out some of the moisture so we end up with like nice tender pieces that aren't wet there's a lot of ways we're only gonna use half this onion I got a little crazy and cut it off but we'll make more fritters later onions going into the bowl with the zucchini now I'm gonna salt the veg this is gonna help draw out moisture I'm adding one teaspoon of kosher salt this zucchini and onion is gonna hang out for about an hour and we're gonna watch it's gonna wilt liquids gonna pull at the bottom and it's gonna transport okay so we passed some time the lentils you can see they've gotten really plump lightened in color and yeah my hands are shaking cuz I've been drinking coffee with Chris you got to me in I don't you can also tell because you can kind of if you smush them in your hands but they'll crack pretty easily now we're gonna drain it all right drains now I'm gonna let this into a paste in the food processor you don't want to do it in the blender because the blender will make it a bit too smooth and if it's just smooth it'll fry up really heavy and dense so food processing it ensures that you won't take it too far I'm gonna add to this three-quarters of a teaspoon of salt a bit of turmeric and cash Mary red chili powder this is a pretty mild and fruity chili powder it's more flavorful than hot but if you don't have it you can just use half as much of cayenne all right here we go so you want to get in there a couple of times and scrape down the sides make sure you get all the way under the blade because sometimes that's where you end up with like rogue lentils that aren't blending that's why I love these tiny spatulas okay I think that looks good okay so this is our zucchini and onion after an hour and you can see it looks super like fluffy squishy it's almost like you steamed it but without any heat and we've got like a at least a tablespoon of liquid that's come out of that so I'm gonna dump this out and then I can go right back into this bowl so you can see the lentils have broken down but it's not like a smooth puree it still looks a little bit chunky and coarse and that's exactly what you want this texture is gonna mean that when you fry it up it's gonna feel a little bit like light and airy on the inside whereas if you did this with like a chickpea flour it would just feel like a pancake we wouldn't have improved the original which is just defeating the point of doing this so into Bowl I could scrape the bowl forever so nice okay okay so next before I add the zucchini and onion into here I want to just make sure I get every bit of liquid off of it by draining it on a towel you don't want to break apart the vegetable at this point so don't like you don't want to bring it out but you know just kind of blot it that's the way now we're going to fold the veggies into our lentil puree at this point you just want to make sure that it's all the veggies are evenly distributed in the puree it's not gonna look at all like your typical batter for a zucchini fritter and just like just trust in the recipe believe me I'm gonna zest this lemon into here we want about a tablespoon of sets one cup of parsley I like to do like big pieces with the stems because it looks really pretty when it fries up in there and once again like with the big chunks of zucchini you want to know what's in there so that's about that's a hefty cup you know why why am I gonna leave this guy behind let's just this is we're gonna go parsley heavy I'm going rogue it's gonna be okay I'm gonna fold this up and like once again it's gonna look like a crazy amount of stuff in there but it'll be okay and now we're gonna fry okay so I'm frying in a 10-inch cast-iron skillet I want to fry it in about like quarter inch to a half inch of tea and this is by using a smaller pan will need less key to fry it you could also use neutral oil but I really like key because it adds a nice nutty flavor to the whole thing and if you don't let the key get to like smoking point you can strain it out music again and you know that it's hot and ready to go by plopping a little bit in there and see how it immediately starts bubbling that means this is ready to fry on a thermometer it's about 375 but that's pretty hard to temp with such a small amount of fat so I'm gonna get like a big spoonful about a quarter cup pop it in dip your spoon and a bit of the key so it doesn't stick and then use except flatten it into a little pancake we'll put that little bitty bit on there too parsley leaf tip and squish you want these to fry until they're really deeply golden-brown it's gonna be about three minutes per side it's gonna seem like it's darker than you think it needs to be but we want to make sure the lentils cook all the way through otherwise when you bite into it it's gonna have a weird little starchy aftertaste okay we can do this guy it's like ready to flip cuz the outsides looking nice and toasty I like to do a little to spatula method but you know one will work use a spoon whatever and there you go you can see the onions get like really caramelized from contact with the cast irons we're getting nice and sweet in there okay so that's what we're looking for I don't know what you call that it's brown I don't think it's golden brown it's brown another two minutes cut No not supposed to say that okay so you can see the second sides nice and deeply deeply browned immediately after taking it out of the oil you want to season it with the touch of salt you got to do it right away or it's not going to stick and we've got number two and our little guy lagging behind you made it though next batch okay he made it with his with his pack Chris how does it feel to be in the background of the bullet to you feels good it's like if Bob being in the background of a video it's like a series of wines like this is like a real like robust just like lot going on like a Seurat of edges like a Syrah you know like a big big big Northern Road sarong yeah we're not like giving you a hard time nor anything like first video kind of hazing rituals and like that that's right so I've got my last batch of zucchini fritters trying up and in the meantime I'm gonna whip up a really simple right though just to dip on the side just with I've got 3/4 of a cup of whole milk yogurt not Greek I kind of like the regular stuff more for this because it's got a bit more tang I think a half a teaspoon sugar a big pinch of salt and this is my lemon that i justed I'm gonna juice it now and use about 2 tablespoons of juice lift it up super simple all right back to the fritters they're probably ready to flip oh yeah they are ready to flip such timing it's like I've made this before I could feel it in my bones or it's the coffee with coconut oil all right two minutes okay so I just finished the last batch and you want to salt it as soon as it comes out of the fryer so it's salt the salt sticks to it it's nice calm okay let's eat yeah yeah we're ready to go we're still rolling I forgot okay so we're gonna plate it up all nice and fancy plate up some of these fritz eats what do you think is that pretty how did you know look who's here oh my god are these basically just zucchini before us they're Biagio so it's blended lentils there you go fresh from the sheet pan can I sniff it directly in yeah what did you season the zucchini in so they get the zucchini and onion get salted always to pull out some of the water and then in it it's just to American catch Mary red chili oh my gob was just so good hey aunt crunchy oh my god can you hear the crunch I like shatters it's interesting I feel like pakora I love pakora but it's often very OneNote this is just following a lot of stuff going on you can taste like the brightness of a zucchini like you actually taste the flavor of the vegetables where I spoke or as more about like revising the vegetables and fried batter like you can taste like the vegetal nests cool oh that's so fresh and delicious thank you I've never had your food before this is amazing thank you I'm just gonna linger for two more seconds then I will leave you should finish the whole thing okay my food Chris y'all come on down there's gonna be a family meal to your skin so listen oh this is why I got the job right basically cuz they're done a lot of messages how'd you get this job this is how I got this job so go make this and maybe you'll be here too so well done that girl incredible flavor incredible I love the parsley and I become like a little bit of a parsley agnostic and life just went but like it fries up so well it becomes part of that texture so yeah these are the zucchini lentil fritters it's what happens when Chris and I combine our powers with a little sprinkle of inspiration from my mom so you should go make this it's delicious is that good okay I forgot what I said all right okay

Channel: Bon Appétit

Views: 1,062,142

Rating: 4.9641247 out of 5

Keywords: lentils, test kitchen, zucchini, fritters, from the test kitchen, sohla, sohla makes, sohla bon appetit, sohla makes fritters, sohla makes zucchini lentil fritters, sohla test kitchen, zucchini fritter, zucchini fritters, make fritters, making fritters, how to fritters, how to make fritters, lentil fritters, how to lentil fritters, how to make lentil, make lentil fritters, making lentil fritters, make zucchini fritters, food, bon appetit

Id: IYOa54hxulQ

Length: 12min 41sec (761 seconds)

Published: Mon Dec 02 2019

Reddit Comments

[u/ordinaryorganism]

Chris looking out for Sohla is the most pure thing I have ever seen

[u/hughesbro]

She's such a natural teacher!! The way she explained how to cut the zucchini was wonderful. I think a lot of the other BA chefs take the audience's basic understanding of culinary techniques for granted, so I really appreciated Sohla's approach. I hope we see a lot more of her in the future!

[u/SgtBurpySleeves]

I feel like this is the first time I've seen her in a shirt that isnt orange!

[u/Font-street]

FINALLY SOHLA MAKES HER ENTRANCE!

[u/ExactCauliflower]

The more I watch Sohla, the more I adore her!

[u/plotthick]

She's so honest. I love her approach. She's understated but her hands are so practiced and sure. More Sohla videos, please, BA!

​

Oooo. Carla and Sohla. Honest and understated meets cheery and understanding, The Competent Crew.

[u/lagavulin92]

Sohla composting and avoiding food waste is so relatable.

[u/slighted]

this video was coming. you know, after featuring her in every. single. video.

serious eats crew

[u/UncreativeTeam]

Come on, Priya. Don't eat fried food over the dip.