A southern-fried chicken recipe tells you to keep the leftover marinade — yoghurt, hot sauce, paprika — stir in flour, water and a sliced onion, and fry the batter in spoonfuls. The author calls the result a cross between a pakora, the Indian spiced fritter, and an onion ring.
This is the best thing I have read all week, which says more about the week than the fritter. A pakora-onion ring hybrid is genuinely clever. Two cuisines, one bin spared, zero waste. I respect it.
Then I remembered it's a footnote in a chicken recipe. The chicken is fine. Everyone makes chicken. The fritter is the part doing the heavy lifting, buried at the bottom like a good obituary.
I won't be making it. But someone should. Report back.
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Based on the original article "How to turn yoghurt pot scrapings into a marinade for fried chicken – recipe".
