Irn Bru Veggie Pakora

By
LFHW - Scotland
20 - 30 mins
Intermediate
Servings
8

Inspired by TikToker Myles Omar, we couldn't wait to use some leftover Irn Bru to whip up these veggie pakoras. 

Freezable
Yes
Ingredients
175ml Irn-Bru
75ml Water
1 large potato or sweet potato, grated
2 medium or 1 large carrot, grated
1 small courgette, grated and excess moisture squeezed out
2 tbsp fresh coriander, roughly chopped
175g gram (aka chickpea) flour - and have a little more in case the batter is too loose
1 red onion, finely chopped
1 tsp chili powder
1 tsp ground cumin
2 tsp Garam Masala
good pinch of salt
neutral oil e.g. sunflower or rapeseed oil for deep frying
Sauces or dips for serving
Instructions
In a large mixing bowl, add the chickpea flour, spices along with a good pinch of salt. Stir well to combine.
Slowly add add the irn bru and the water mix together until you have a nice loose batter. Fold in the vegetables and chopped coriander until the batter is well mixed.
Heat the oil in a heavy bottomed pan (or in a deep fat fryer). You can check it’s hot enough by dropping a little batter in - if it floats up immediately the oil is too hot, turn the heat down a little.
Using two tablespoons, dollop the batter in one at a time, being careful not to overcrowd the pan. Gently flip the pakoras over during cooking to ensure even cooking. They should take roughly 3 minutes each, and ready when golden brown.
Remove from the oil and place the pakora on kitchen roll to drain away excess oil.
Serve with your favourite sauces or dips.