Those chip-shop potato scallops get a pakora-style makeover, here with pumpkin, but any cooked veg is good.
½ batch of beer batter (see recipe)
2-3 tsp onion seeds
2 tsp ground turmeric
6 thin slices pumpkin, cooked but still firm
1. Add the onion seeds and turmeric to the beer batter and stir to combine.
2. Dip the pumpkin slices in batter two at a time then fry and store as for the onion rings (see separate recipe), or cook until a rich reddish brown to serve right away.
This recipe goes with Dan Lepard's Beer-battered onion rings
Dan Lepard's Classic 70s-style hamburger