Recipe by Montana Heart Song
Long half-inch wide peeled potatoes or thin slices of cauliflower, across the grain, dipped in batter and fried in oil or oven. I like to use vegetables that have minimum water content, less spatter and batter holds while frying.
- 6 -8 russet potatoes, peeled, cut potato length 2 inch wide strips
- 1 whole cauliflower, broken into individual sections
- 1 cup flour or 1 cup rice flour
- 1⁄2 cup cornstarch
- 2 teaspoons baking powder
- 1 1⁄2 teaspoons mccormick all seasoning
- 2 eggs, beaten
- 3⁄4 cup beer
- 1 quart oil
- Pam cooking spray
- lemon juice (optional)
Directions See How It's Made
- Wrap towels around the cut potatoes, pat dry. Cut thin slices of each floret, across the grain.
- In large mixing bowl, mix flour, cornstarch, baking powder, and all seasoning. Blend well.
- In medium mixing bowl, whisk eggs until frothy, then add beer and mix.
- Add liquid to dry mixture and beat until blended. Batter must not be runny. If it is too thick add a tbsp of beer at a time until it is batter that will hold to the vegetables.
- Note: The size of the eggs determine the amount of additional beer needed.
- Heat oil to 375°F Dip 6 to 8 potatoes slices into batter at a time, the same with the cauliflower slices.
- Fry until golden brown.
- Place each batch in a large warmed plate with cover.
- Do not use an ale or strong flavored beer.
- This batter can be used with sliced yams, long 2 inch strips and fish if desired.
- Some like to squirt lemon juice on the slices, then dip in sauce of their choice or eat with just the lemon juice and seasoned batter.