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:
21mins
Serves:
Units:

ingredients

directions

  • 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.
  • Place sliced potatoes in a dish and cover with cold water while preparing the dredging flour and the batter.
  • In a mixing bowl, mix together 1/4 cup of flour, 1/4 teaspoon of salt and pepper; set aside to use for dredging.
  • 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.
  • In a small mixing bowl, beat egg and add 1/2 cup of beer and whisk until blended.
  • Pour egg/beer mixture into the flour mixture and stir until well blended and the batter is smooth.
  • Meanwhile, in a medium size frying pan or saucepan, heat the oil to 350°F.
  • Drain the sliced potatoes and shake off any excess water.
  • Dredge the potato slices in the flour to coat all sides.
  • Now dip the slices in the batter and coat well on all sides.
  • 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.
  • When done, remove to paper towels to absorb any excess oil.
  • Serve with ketchup, yogurt or sour cream.
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"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."
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  1. Margaret H.
    My husband loved them so much, he ate the leftovers straight out of the refrigerator!
    Reply
  2. William Uncle Bill
    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.
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