These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chili powder.

Instead of flour and eggs, they’re made with blended red lentils, which manage to stay wispy and crispy against all odds. Best of all, it's a one-ingredient batter (plus a few spices): no eggs or baking powder required.

Keep the lentil batter coarse for a final light and crunchy texture. And be sure to pat the salted zucchini dry, so they don’t make the fritters soggy.

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