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Tuesday, June 7, 2016


Serve these wonderful wedges just about anytime. These potatoes
are really good with hamburgers. They're just like the ones served
in restaurants. —Pat Miller, Lynnville, Tennessee

4 medium baking potatoes
1 cup all-purpose flour (120 g)
1/4 cup milk (63 ml)
1 egg
1 tablespoon seasoned salt
1 tablespoon canola oil
1/2 teaspoon pepper
1/2 cup beer (125 ml)
Oil for deep-fat frying
Sour cream, optional

Scrub and pierce potatoes. Microwave, uncovered, on high for 10-
12 minutes or just until tender, turning once.

Meanwhile, in a shallow bowl, whisk the flour, milk, egg,
seasoned salt, oil and pepper until smooth. Stir in beer; set aside.

When potatoes are cool enough to handle, cut each into 12 wedges.
In an electric skillet or deep-fat fryer, heat oil to 375°. Dip potato
wedges into batter. Fry in batches for 3-4 minutes or until golden
brown, turning occasionally. Drain on paper towels. Serve with
sour cream if desired. Yield: 4 dozen.

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