Crispy Potato Peeling Crisps With Squash Ketchup
Indulge in this delightful and unique snack that brings together crispy potato peelings and a flavorful homemade squash ketchup. The ketchup is a tangy and slightly sweet condiment, perfectly complementing the crunchy and savory potato peelings. Enjoy the combination of textures and flavors in every bite, making this dish a sure crowd-pleaser for any occasion.
— Constant Cookbook
Ingredients
- 250g/9oz squash
- ½ tsp coriander seeds
- ½ tsp cumin
- 125ml/4fl oz cup cider vinegar
- 110g/4oz caster sugar
- and freshly ground black saltpepper
- peelings, to taste potato
- for frying sunflower oil
- pinch chilli powderpaprika
Instructions
- To make the ketchup, add all the ingredients to the smallest pan possible, add water to cover and bring to a simmer.
- Once the squash is tender, drain off two inches of liquid and blend smooth with a stick blender or a food processor.
- Return to the heat if necessary, and cook down slowly to reduce to a ketchup consistency.
- Check the seasoning and add salt, pepper and vinegar as required.
- Put the ketchup in a clean, plastic tub or sterile glass jar and keep in the fridge for up to two weeks.
- For the peelings, wash and drain the peelings well and then dry the peelings by removing excess water with a tea towel.
- Add an inch or so of oil to a deep saucepan and heat to about 160C/325F, or until a small piece of peeling sizzles when added to the oil. (Caution: Do not leave hot oil unattended).
- Fry the potato peelings in small batches until crisp, golden-brown and crunchy.
- Drain well on kitchen paper and season with salt and pepper.
- Serve the potato peelings with the squash ketchup for dipping and a little sprinkling of chilli powder or smoked paprika.
Cook Time
1H
Prep Time
PT30M
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