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Pakoras are a delicious way to use up seasonal veggies | Canada Voices

Open this photo in gallery:Julie Van Rosendaal/The Globe and MailIn the height of summer, when my tiny garden beds are exuberant with green onions, chives, kale and fresh herbs – low-maintenance and prolific things to grow in southern Alberta – I make a lot of pakoras.The crisp veggie fritters can be made with just about anything. I most often use some combination of potato, carrots, green onion, cauliflower (leaves, too), cabbage, spinach and kale, along with a handful of cilantro (stems, too). In fall, root veggies such as beets and rutabaga are perfect. It’s a great way to use veggies…

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