Soak the lentils overnight to soften, then place in a blender or food processor and grind to a smooth paste. Mix with the shallots, chili and garlic and knead until the mixture is fairly smooth. Add the cilantro, turmeric and salt and knead again until smooth.
Coat your hands with vegetable oil and roll the mixture into small balls. Heat the deep oil until a haze appears over the pan, then reduce the heat slightly. Drop in the balls serveral at a time and cook until they are golden brown and well crisped on the surface. Lift out with a slotted spoon and drain on paper towels before serving.
Note: a dipping sauce of chopped fresh chilies and
FISH SWEAT
is a recommended accompaniment, as are lime slices.
These fritters are very tasty, tho we don't yet have the
proportions worked out for the dipping sauce. SUGGESTIONS
WELCOME.
P.S. "FISH SWEAT" is more commonly known as "nam pla" or "fish sauce".
Source: Asia: The Beautiful Cookbook