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Waste Less Cooking: Furikake Fried Vegetable Peels
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Ingredients
- 2 cups neutral oil, such as canola
- Peels from 5 potatoes, parsnips, sweet potatoes, beets, or a combination, dried well with paper towels
- to taste Kosher salt and cracked black pepper
- 4 tablespoons (½ stick) unsalted butter, room temperature
- 2 cloves garlic, finely grated with a microplane
- 2 tablespoons fresh chopped parsley
- 2 tablespoons furikake (available at Asian grocery stores)
Instructions
- Heat oil in a Dutch oven or a large, wide pot over medium heat until a deep-frying thermometer registers 350°.
- Working in batches, fry the skins in the hot oil until golden brown and crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain the excess oil. Sprinkle with salt and pepper.
- Melt butter in a pan over medium-low heat. Add the garlic and cook until aromatic, about 1 minute.
- In a large mixing bowl, combine the skins, garlic butter, and fresh parsley and toss to coat. Season with furikake. Serve immediately.
Keith Lord
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