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Tell us in the comments below: what's your go-to zero-waste kitchen hack? We love keeping things simple and transforming veg peel into these moreish fritters, great for breakfast and topped with eggs for a low-hassle lunch. Try them for yourself with the recipe detailed and linked below. Prep: 15 mins Cook: 30 mins Serves: 8-10 fritters 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, we used a mix of potato, carrot and parsnip ½ small onion, finely sliced lime pickle, mango chutney and raita, to serve Method 1. Heat the oil in a deep saucepan over a medium-low heat, ensuring it is no more than two thirds full. Pour 100ml of water in a bowl and mix with the egg. Tip in the gram flour, baking powder, spices and 1 tsp fine sea salt, then stir until a thickish paste forms. Stir in the vegetable peelings and onion. Add another splash of water to loosen if needed. 2. To check if the oil is hot enough, drop in a tiny speck of batter. If it rises to the surface surrounded by bubbles and starts to brown, the oil is hot enough for frying. If not, increase the heat to medium-high. Once hot enough, carefully lower heaped tablespoons of the mixture into the oil, a few at a time, then flatten with the back of the spoon. Cook for a few minutes, turning once, until evenly browned and crisp, about 3-4 mins. Drain on kitchen paper and sprinkle with a little salt. Serve warm with lime pickle, mango chutney and raita. #goodfood #goodfoodreviews #easyhealthymeals #zerowastekitchen #sustainablecookery #lowwastelife #budgetmeals #easymeals #lunchideas
