Vegetable peel pakoras

Vegetable peeling pakoras


Share recipe

hide story show story

These spiced fritters are a fantastic way to give a new lease of life to your veg peelings. If you're not a fan of deep-frying these pakoras can be oven-baked instead, but they won’t be as crisp and moreish.

Used cooking oil can be strained through muslin and safely re-used many times. But once it starts smoking, forming a layer of foam on top, starts looking dark and dirty or smelling unpleasant, the oil should be safely discarded (but don’t pour it down the sink! Most burst sewage pipes are caused by people pouring fat down their sinks) or recycled to make biodiesel, animal feeds and detergents. Some companies will even pay you to collect it; if ever there was an incentive to recycle your cooking oil, that’s got to be a big one.

Put the onion and vegetable peelings in a large bowl. Squeeze over the lemon juice and scatter over the ginger, spices and salt and thoroughly toss together
Sift the gram flour over the top and toss together, then leave to stand for 15 minutes before stirring again. The vegetables should have released enough of their liquid to ensure the aromatic gram flour clings to them, but you can add a splash of water if needed
Heat 3 inches of sunflower oil in a heavy-based saucepan until it reaches 180°C or until a small piece of bread sizzles when dropped into the oil
Working in batches, carefully lower tablespoons of the mixture into the hot oil and fry for about 5–6 minutes, turning them over halfway through cooking, or until the pakoras are crisp and a deep golden colour
Remove from the pan using a slotted spoon and drain on kitchen paper. Sprinkle with flaky sea salt and coriander before serving
Share recipe