Ingredients

500ml vegetable oil, for frying

1 egg

100g gram (chickpea) flour

½ tsp baking powder

½ tsp chilli powder

1 tsp ground cumin

1 tsp nigella seeds

½ tsp turmeric

150g vegetable peelings (a mix of potato, carrot, and parsnip)

½ small onion, finely sliced

Lime pickle, mango chutney, and raita, to serve

Instructions

Step 1: Heat the vegetable oil in a deep saucepan over medium-low heat, filling it no more than two-thirds full.

Step 2: In a bowl, whisk together the egg and 100ml water. Add the gram flour, baking powder, chilli powder, ground cumin, nigella seeds, turmeric, and 1 tsp fine sea salt. Stir until you have a thick paste.

Step 3: Fold in the vegetable peelings and finely sliced onion. Add a little more water if the mixture feels too thick to drop easily.

Step 4: Test if the oil is ready by dropping a tiny bit of batter into it. If it rises, bubbles, and browns quickly, the oil is hot enough.

Step 5: Carefully spoon heaped tablespoons of the batter into the hot oil, frying a few at a time. Flatten gently with the back of the spoon and cook for 3-4 minutes, turning once until golden brown and crisp.

Step 6: Remove the fritters and drain on kitchen paper. Sprinkle with a little salt while still warm and serve alongside lime pickle, mango chutney, and raita.

Tips & Variations

Use any combination of vegetable peelings, ensuring they are clean. Potato, carrot, swede, sweet potato, turnip, celeriac, squash, and beetroot peelings work well.

Add fresh herbs like coriander, mint, or parsley to brighten the flavor.

Experiment with spices to create your own unique taste.

You can substitute plain flour for gram flour if desired.

Add 50g grated leftover cheese such as paneer, halloumi, or cheddar for extra richness.

To reuse the frying oil, let it cool completely, strain through a muslin-lined sieve, then store in a cool, dark place. Use it again before it darkens or develops an off smell.

FAQs

Can I use other types of vegetable peelings?

Yes, most vegetable peelings are suitable as long as they are clean and not overly tough. Feel free to mix and match according to what you have available.

Do I have to use gram flour?

No, you can substitute plain flour if you don’t have gram flour, although gram flour adds a distinctive flavor and texture that complements the spices and veggies well.