Crispy potato peeling crisps with squash ketchup
Method
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To make the ketchup, add all the ingredients to the smallest pan possible, add water to cover and bring to a simmer.
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Once the squash is tender, drain off two inches of liquid and blend smooth with a stick blender or a food processor.
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Return to the heat if necessary, and cook down slowly to reduce to a ketchup consistency.
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Check the seasoning and add salt, pepper and vinegar as required.
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Put the ketchup in a clean, plastic tub or sterile glass jar and keep in the fridge for up to two weeks.
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For the peelings, wash and drain the peelings well and then dry the peelings by removing excess water with a tea towel.
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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).
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Fry the potato peelings in small batches until crisp, golden-brown and crunchy.
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Drain well on kitchen paper and season with salt and pepper.
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Serve the potato peelings with the squash ketchup for dipping and a little sprinkling of chilli powder or smoked paprika.
Ingredients
For the squash ketchup
- 250g/9oz squash, peeled and deseeded
- ½ tsp coriander seeds
- ½ tsp cumin seeds
- 125ml/4fl oz cup cider vinegar, plus extra to taste
- 110g/4oz caster sugar
- salt and freshly ground black pepper
For the potato peelings
- potato peelings, to taste
- sunflower oil for frying
- pinch chilli powder or smoked paprika
Shopping List
Crispy potato peeling crisps with squash ketchup
Fruit and vegetables
Cooking ingredients