Potato & parsnip peel pakoras
The peel from four potatoes and two parsnips plus half an onion may sound like food waste fodder – but Elly Curshen rescues them and embraces the transformative powers of herbs and spices to create something delicious.
- Serves6
- CourseSnack
- Prepare10 mins
- Cook15 mins
- Total time25 mins
- Plusstanding
Ingredients
- 45g gram flour
- 30g rice flour
- ½ tsp fine salt
- ½ tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp cumin seeds
- 5 cm piece ginger, finely grated
- 1 clove garlic, finely grated
- Approx 150g vegetable peelings (see tip)
- ½ red or white onion, thinly sliced
- 1½ tbsp chopped coriander stalks (optional)
- 1 green chilli (or to taste), finely sliced
- 1 L Vegetable oil, for deep frying
- Chutney, to serve (optional)
- Raita, to serve (optional)
Method
In a large mixing bowl, combine the flours, salt, spices, ginger and garlic. Add the peelings, onion, coriander stalks (if using) and chilli, then mix and scrunch everything together with clean hands. Add 2 tbsp water. The moisture from the vegetables will loosen it, so mix well with a spoon and leave to rest for 20 minutes.
If the mix seems dry after 20 minutes, stir, then add 1 tsp water at a time. If you gently squeeze a small handful of the mixture, it should hold together without falling apart.
In a heavy-bottomed pan or wok, bring 3-4cm depth oil to a medium-high heat. To check it’s ready for frying, drop a little mixture in – it should float up after about 2 seconds.
Using wet hands, make a ball from roughly 1/6 of the mixture. Gently squeeze together, then lower into the oil. Fry 2-3 pakoras at a time to avoid crowding.
Gently flip the pakoras while frying so that they cook evenly all over. They will take about 6 minutes to become golden brown on all sides. Using a slotted spoon, remove from the pan and place on a cooling rack or a plate lined with kitchen paper. Sprinkle with sea salt flakes, then serve with your favourite chutney (mango is great) or raita as a snack or side, if liked.
Cook’s tip
Crispy peels with herby dip
Toss (scrubbed clean) potato peel with olive oil and seasoning until well mixed. Spread in a single layer over a large baking tray and bake at 200ºC, gas mark 6, for 15 minutes until crisp and golden. Turn the peel over after 10 minutes to crisp up evenly. Serve with a dip made from a 50:50 mix of crème fraÎche, soured cream or Greek yogurt, mayo and chopped herbs.
Stock in the freezer
Put the potato scraps in a bag or tub and use to make stock. Keep adding peelings to the box until ready to use.
Skin on
Remember that you have the option of not peeling at all. Roast potatoes with their skins on are delicious, and crushed skin-on potatoes make a nice, rustic alternative to mash.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 903kJ/ 218kcals |
|---|---|
Fat | 16g |
Saturated Fat | 1.3g |
Carbohydrates | 12g |
Sugars | 3.2g |
Fibre | 3.8g |
Protein | 3.2g |
Salt | 0.5g |