Waste Less Cooking: Furikake Fried Vegetable Peels

Instead of throwing away your potato peels, make a batch of these addictively crunchy, umami-rich snacks. Recipe courtesy of chef Keith Lord of The Wild Thyme Table.

March 01, 2019

Ingredients

SERVINGS: 4-6 Serving(s)

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.

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Ingredients

SERVINGS: 4-6 Serving(s)

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)

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Recipe from Edible San Diego at https://sandiego.ediblefeast.com/recipes/waste-less-cooking-furikake-fried-vegetable-peels

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