Uncle Bill's Coated and Deep Fried Potatoes

After making fish and chips, I had some batter left over and decided to try deep frying some sliced potatoes. Surprisingly, they puffed up so nicely, cooked quickly and tasted so good.

• Ready In: 21 mins
• Serves: 4

Ingredients

• 1  large potatoes, Russet or 1  large yukon gold potato
• 1⁄4 cup all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄3 cup all-purpose flour
• 1  teaspoon baking powder
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon  granulated garlic powder
• 1  small egg
• 1⁄2 cup beer, of your choice
• 2  cups  canola  vegetables (for deep frying) or 2  cups olive oil (for deep frying)

Directions

1. Scrub or peel potatoes. Slice crosswise to 1/8 inch thickness; about 12 to 14 slices. Slices should be the same thickness for deep frying.
2. Place sliced potatoes in a dish and cover with cold water while preparing the dredging flour and the batter.
3. In a mixing bowl, mix together 1/4 cup of flour, 1/4 teaspoon of salt and pepper; set aside to use for dredging.
4. In a separate mixing bowl, mix together 1/3 cup of flour, 1 teaspoon of baking powder, 1/4 teaspoon of salt and pepper and 1/4 teaspoon of garlic powder.
5. In a small mixing bowl, beat egg and add 1/2 cup of beer and whisk until blended.
6. Pour egg/beer mixture into the flour mixture and stir until well blended and the batter is smooth.
7. Meanwhile, in a medium size frying pan or saucepan, heat the oil to 350°F.
8. Drain the sliced potatoes and shake off any excess water.
9. Dredge the potato slices in the flour to coat all sides.
10. Now dip the slices in the batter and coat well on all sides.
11. Drop a few batter coated slices in the heated oil and deep fry for about 1 minute, then turn over and continue to fry for another 1 minute.
12. When done, remove to paper towels to absorb any excess oil.
13. Serve with ketchup, yogurt or sour cream.