How often do you peel a carrot or a potato and chuck away the skin? Imagine if these nutritious strips could be turned into a whole ‘nother meal.
Well dream no more.
Recently I was cooking a bunch of carrots and parsnips, and didn’t have the heart to bin the peels — so I developed this frugal fritter recipe to make the most of them. It actually transforms them into caramelised discs of savoury goodness, with a subtle earthiness. You’ll never bin a peel again.
ZERO WASTE VEGGIE PEEL FRITTERS
Serves 2 with leftovers. Cooking time: 30 mins
- 2.5 cups parsnip and carrot peels*, chopped finely (peels of approx 5 carrots and 4 small parsnips)**
- Half a brown onion, finely diced
- 1/4 cup self raising flour
- 2 eggs
- 1 tsp ground tumeric
- ½ tsp ground cumin
- ½ tsp whole fennel Seeds
- ¼ tsp ground nutmeg
- Salt and pepper (to taste)
- For serving: Greek yoghurt, salsa or chutney
- In a biggish bowl mix together the eggs, onion, parsnip and carrot peels and any other veg. Add the flour, turmeric, cumin, nutmeg, salt and pepper and mix well.
- Heat a little vegetable oil in a non-stick fry pan on medium heat. Add heaped tablespoonfuls of the fritter mix in the pan pressing it flat into 1cm thick fritters before the mixture sets. Cook in batches for 2-3 mins per side or till golden.
- Transfer to a paper-towel-lined plate and keep warm. Serve fritters with salad and greek yoghurt, salsa or chutney.
* You can swap in and out any of the following veggie peels with this recipe: potato, sweet potato, beetroot and zucchini (if you weirdly were peeling zucchini for some reason, though it might make the mix watery so add flour to counteract).
** If you’re peeling veg but don’t feel like fritters, the peels will store well in a ziplock if used within a few days.
“Is that elderflower?” I wondered, while out on a walk with my partner one late spring eve. The tree was just off a main road by a bicycle path, near where highschool kids smoke pot and people walk their dogs.
Elderflower is a bit tricky to find. It grows wild in spring, dying out toward summer. Keep an eye out for a bushy tree of small white flowers in any parks, nature strips, yards or scrub you happen to be in. Up close, the flowers have four tiny white petals with light-green stems. The leaves are about as stock-image as you can get, think and green. Once you’ve confirmed your find, come back with scissors to claim your prize. You can hold onto your discovery tightly, or share it with friends or public forager groups.
Needless to say I pocketed the flowers as quickly as I could (especially since the bush was already dying from the looming summer heat), and refined a recipe for a delicious cordial that would preserve these flowers’ hard-to-find and beautiful taste well into summer.
Yields 2 big bottles. Takes 15-30min to cook, plus a wait overnight.
- 1.25 kg white sugar
- 3 medium lemons (washed)
- 50 grams citric acid
- 15 large elderflower heads, stalks trimmed
- Using a small knife pare the zest off the lemons in strips, then juice the lemons. Reserve the squeezed lemon halves for later.
- Fill a large bowl with cold water and give the flowers a dip to wash off any bugs or dirt. Gently shake off excess water and set aside on paper towels.
- Pour 750ml of water into a medium saucepan. Add the sugar and heat on low (without boiling) until the sugar dissolves, stirring every now and then. Once the sugar has dissolved and thickened into a syrup bring it to the boil, then turn off the heat.
- Add the elderflowers, reserved lemon halves, zest, lemon juice and citric acid to the pot of syrup. Stir well. Allow to cool.
- Once cooled, pop a lid on the pot and leave to steep overnight.
- Now your syrup has become elderflower cordial! Strain it into sterilised bottles and refrigerate to store.
Just add water and a few ice cubes for a refreshing summertime drink. You can also use it undiluted as a syrup for desserts such as pavlova or ice cream to add a lemony highlight, or fold through whipped cream.