Thanks to The Fuss Free Foodie for this fantastic Pakora recipe, featuring Aspall’s Premier Cru Cyder!
- 200ml Aspall’s Premier Cru Cyder
- 350g (approx.) sweet potato, peeled and grated
- 100g spring onions, trimmed and chopped
- 15g leaf coriander, chopped
- 1-4 birds eye green chillies, finely chopped
- 180g chickpea flour/gram flour
- 2 tsp cornflour
- 1 heaped tbsp garam masala
- 1 tsp turmeric
- 1 litre of vegetable oil
- ½ tsp salt and ¼ tsp pepper
Optional dip
- 100g cucumber, deseeded, and grated
- 200g thick yogurt or dairy free alternative
- 6-8 mint leaves, chopped
- Salt and pepper
- Peel and grate the sweet potato and place in a bowl.
- Trim the spring onion and chop finely. Then chop the coriander leaf and green chillies, if using and add them to the sweet potato. Season with salt and pepper. Stir.
- Add the chickpea flour into a separate bowl. Add the cornflour, garam masala and turmeric. Pour in the cyder and stir. Add this mixture to the bowl of grated sweet potato and stir until thoroughly combined.
- Pour the oil into a wide, high sided pan. Heat the oil on a medium to high heat, until a piece of potato would sizzle when dropped in. Do not leave the hot oil unattended.
- Take a spoonful of the mixture and place carefully into the oil. Do not overfill the pan. Better to cook 5 at a time and do a few batches. After about 4-5 minutes carefully turn the pakoras over and cook on the other side for a further 4 minutes.
- Once browned on both sides, remove the pakoras to a plate lined with kitchen roll to drain any excess oil. Continue to fry more batches of the mixture.
- Halve and deseed the cucumber. Grate the cucumber and place into a bowl with the yogurt or dairy free alternative. Add the mint, season with a twist of salt and pepper and stir together.
- Serve the pakoras warm or cooled with the dip and a glass of Aspall’s Premier Cru Cyder!
Alternatively, watch the video tutorial on youtube click here. Or to check out other recipes with a Cider twist then click here.
