Beer Batter Seasoned Fries, Potatoes & Vegetables

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READY IN: 45mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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