These crispy lentil fritters, known in Spain as tortillitas de lentejas, are the definition of comfort food. I love how they combine earthy lentils, warm spices, and fresh herbs into a golden, crunchy bite. Whether I serve them as a tapas appetizer or as a main dish with a side salad, they always disappear quickly.

Why You’ll Love This Recipe

I like this recipe because it’s simple and budget-friendly while still feeling special. I don’t need to soak the lentils overnight, and the batter comes together with everyday ingredients. Frying them makes them irresistibly crispy, but baking works too if I want a lighter option. Paired with a saffron-garlic mayo aioli, these fritters turn into a dish that feels restaurant-worthy yet easy to make at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the lentil fritters:

• dried green lentils

• water

• bay leaf

• all-purpose flour

• egg

• sparkling water

• shallot, chopped

• garlic, chopped

• parsley, chopped

• sweet smoked Spanish paprika

• ground cumin

• sea salt & black pepper

For the mayo aioli:

• garlic, chopped

• saffron threads

• low-fat mayonnaise

• lemon juice

• extra virgin olive oil

• sea salt & black pepper

Extras:

• sunflower oil for frying

• chopped parsley for garnish

Directions

1. I start by rinsing the lentils and simmering them with a bay leaf until just tender. Once cooked, I drain and rinse them under cold water.

2. In a bowl, I whisk together flour, egg, and sparkling water until smooth.

3. I fold in shallot, garlic, parsley, paprika, cumin, and the cooked lentils, seasoning with salt and pepper.

4. I heat sunflower oil in a pan and fry spoonfuls of the batter for about 4 minutes per side until golden and crispy. I work in batches so they don’t overcrowd.

5. For the aioli, I pound garlic, saffron, and a pinch of salt into a paste, then whisk in mayonnaise, lemon juice, olive oil, and seasoning.

6. I serve the fritters with the aioli and garnish with parsley.

Servings and timing

This recipe makes about 4 servings. It takes around 15 minutes to prepare and 35 minutes to cook, so I can have it ready in under an hour. Each serving is roughly 470 calories.

Variations

I sometimes switch the lentils—brown or red lentils also work well. If I want to bake them, I set the oven to 200°C (400°F) and bake for 15–20 minutes. I also like adding a little chili powder or cayenne for some heat.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in a skillet over medium heat or in the oven at 180°C (350°F) for about 8 minutes so they crisp up again. These fritters also freeze well for up to 3 months—I just reheat them straight from frozen in the oven.

FAQs

Can I make the batter ahead of time?

Yes, I can mix the batter a few hours ahead and keep it covered in the fridge until I’m ready to fry.

Do I need to soak the lentils overnight?

No, lentils don’t require overnight soaking. A simple rinse before cooking is enough.

Can I bake these instead of frying?

Yes, I bake them at 200°C (400°F) for about 15–20 minutes, flipping halfway for even crispiness.

What can I use instead of sparkling water in the batter?

I sometimes use plain water, though sparkling water gives a lighter texture.

What can I serve with lentil fritters?

I often serve them with a fresh green salad, roasted vegetables, or alongside other tapas like olives and manchego cheese.

Conclusion

These crispy lentil fritters are one of my favorite Spanish-inspired comfort foods. I love how they’re crunchy on the outside, soft on the inside, and bursting with flavor from the spices and herbs. Whether I make them for tapas night, a quick appetizer, or even a light dinner, they never fail to impress.