- 250g ham hock
- 250g chickpea flour
- 300ml semi skimmed milk
- 10g baking powder
- 1 lime, juice and zested
- 1 carrot, grated
- 1 shallot, finely diced
- 200g flat-leaf parsley, chopped
- 1 tsp garam masala
- 1 tsp onion seeds
- 1 tsp curry powder
- 50ml pure maple syrup (preferably golden colour for its delicate flavour)
- Vegetable oil for deep frying
- Prepare the pakora mix by combining all of the ingredients in a large bowl and mix thoroughly until well combined.
- Refrigerate the wet mixture until required.
- Add the potato and garlic to a small saucepan and pour in enough chicken stock to just cover. Bring to a gentle boil and cook until the potatoes are tender, and the pan is almost dry.
- Remove from the heat and allow to cool. Transfer the mixture to a blender and add the egg yolks and blend on a low-medium speed.
- Slowly add the oil in a thin steady stream to ensure the mixture thickens and emulsifies as it blends, similar to a mayonnaise. Add in maple syrup, season to taste and add a dash of hot water if it becomes too thick.
- Heat a deep fat fryer or pan with vegetable oil to 180° and use two dessertspoons to add dollops of pakora to the oil. After 2-3 mins remove from the oil, ensuring the pakoras are golden and crispy.
- Drain well on absorbent kitchen towel before serving.
A maple twist on the classic Pakora, filled with ham hock and spices.
Chef tip: serve these pakoras with a garlic rouille.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
Hundreds of Delicious Recipes
Maple is a special addition to any recipe, from starters and snacks to sumptuous desserts. Find one that’s perfect for you, your family and friends.