Beer Batter Seasoned Fries, Potatoes & Vegetables

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.

• Ready In: 45 mins
• Serves: 8-10

Ingredients

• 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

1. Wrap towels around the cut potatoes, pat dry. Cut thin slices of each floret, across the grain.
2. In large mixing bowl, mix flour, cornstarch, baking powder, and all seasoning. Blend well.
3. In medium mixing bowl, whisk eggs until frothy, then add beer and mix.
4. 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.
5. Note: The size of the eggs determine the amount of additional beer needed.
6. Heat oil to 375°F Dip 6 to 8 potatoes slices into batter at a time, the same with the cauliflower slices.
7. Fry until golden brown.
8. Place each batch in a large warmed plate with cover.
9. Do not use an ale or strong flavored beer.
10. This batter can be used with sliced yams, long 2 inch strips and fish if desired.
11. 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.