1. For the dip mix the sour cream with chives and lemon juice. Season with salt and pepper and set aside. You can make that dip one day in advance and store it in the fridge.

 

2. For the fritters wash the lentils until the water is almost clean. Add to a bowl and add water until the lentils are covered completely. Let soak for at least 2 hours up to 8 hours.

 

3. Wash and dry the zucchini, cut off the ends and then cut into 2 inches (5cm) long sticks – bit thinner than fries, thicker than julienne sticks. Wash the pepper and remove the insides, cut into thin strips. Peel the onion and cut into thin rings. Sprinkle with the salt and place in a sieve and that sieve over a bowl so liquids from the veggies can drip off into the bowl. Set aside for about 1 hour. Drain the lentils for the same time.

 

4. Add the lentils to a food processor/mixer. Add the lemon zest and Sriracha sauce and mix/puree until a dough forms. There can still be some chunks, so do not puree the lentils too much. Add to a bowl and mix with the drained zucchini, pepper and onion. Rip off the leaves of the (washed and dried) parsley and add to the bowl. Mix in and season with salt and pepper – it will look like a big mess, but that is ok.

 

5. Add some vegetable oil to a frying pan – just enough so the fritters can swim a bit. Heat up until you can see bubbles appearing. Add small portions of the mixture to the pan and flatten with the back of a spoon or spatula. Be careful here – the oil tends to splash a lot at the beginning. Do not fry more than 3-4 fritters at the same time or the temperature of the oil will lower too much. Fry until golden brown on the bottom, turn over and fry the other side as well – takes about 2-3 minutes per round. When finished, take out of the pan and place on some kitchen paper. Season immediately with some salt. Repeat with the remaining dough. Serve with the sour cream dip.