Batter for potatoes?

Question

I want to make potato slices in a crispy batter, does anyone know the recipe on how to make them?

Answer 1

For the battered potatoes
vegetable oil, for deep-frying
4 tbsp self-raising flour
enough beer to make a batter
2 potatoes, sliced and blanched


1. Heat a pan one-third filled with vegetable oil, for deep frying.
2. To make the batter, place the flour in a bowl and whisk in enough beer to make a smooth batter the consistency of thick cream.
3. Dip the potato slices into the batter and then deep fry in the hot oil for 5-6 minutes, or until golden and crispy

Answer 2

I take 1 egg and beat it, Add to 1 cup milk. Dip potatoe wedges into that, and then roll them in a mixture of flour, mixed with garlic powder, seasoning salt (whatever spices I like), then put them in hot oil and fry until golden brown.

Answer 3

Try the following
For the battered potatoes
Ingredients
vegetable oil, for deep-frying
4 tbsp self-raising flour
enough beer to make a batter
2 potatoes, sliced and blanched
For the onion gravy
knob of unsalted butter
1 large spring onion, shredded
55ml/2fl oz beer
salt and freshly ground black pepper

For the steak
drizzle of olive oil
1 rump beef steak

Method
1. Heat a pan one-third filled with vegetable oil, for deep frying.
2. To make the batter, place the flour in a bowl and whisk in enough beer to make a smooth batter the consistency of thick cream.
3. Dip the potato slices into the batter and then deep fry in the hot oil for 5-6 minutes, or until golden and crispy.
4. To make the gravy, melt the butter in a non-stick frying pan and sauté the onion for 2-3 minutes to soften. Pour in the beer, season to taste and reduce down for a few minutes.
5. For the steak, heat the oil in a medium frying pan and fry the steak for two and a half minutes each side for rare, four minutes each side for medium or six minutes each side for well done. Remove and allow to rest for a few minutes. Carve into diagonal slices.
6. To serve, remove the potatoes from the hot oil and drain. Transfer to a plate and serve the steak alongside. Pour the gravy over to finish.

Ingredients
For the battered potatoes
vegetable oil, for deep-frying
4 tbsp self-raising flour
enough beer to make a batter
2 potatoes, sliced and blanched
For the onion gravy
knob of unsalted butter
1 large spring onion, shredded
55ml/2fl oz beer
salt and freshly ground black pepper
For the steak
drizzle of olive oil
1 rump beef steak

Method
1. Heat a pan one-third filled with vegetable oil, for deep frying.
2. To make the batter, place the flour in a bowl and whisk in enough beer to make a smooth batter the consistency of thick cream.
3. Dip the potato slices into the batter and then deep fry in the hot oil for 5-6 minutes, or until golden and crispy.
4. To make the gravy, melt the butter in a non-stick frying pan and sauté the onion for 2-3 minutes to soften. Pour in the beer, season to taste and reduce down for a few minutes.
5. For the steak, heat the oil in a medium frying pan and fry the steak for two and a half minutes each side for rare, four minutes each side for medium or six minutes each side for well done. Remove and allow to rest for a few minutes. Carve into diagonal slices.
6. To serve, remove the potatoes from the hot oil and drain. Transfer to a plate and serve the steak alongside. Pour the gravy over to finish.

Answer 4

I use flour and water....I mix 1/2 cup of flour in a bowl and add water..add potatoes and fry them in a frying pan....MMMM yummy!! hope this helps you.