| Servings | serves |
Ingredients
- Vegetable Oil for deep-frying
- 1 kg Potatoes peeled, cut into 3-mm thick slices
- 1 cup Plain Flour
- 1 Chicken Stock Powder crumbed
- ½ teaspoon Sweet Paprika
- 1 teaspoon Salt
- 300 ml Sparkling Mineral Water Ice-Cold
- Salt and Pepper
Ingredients
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Instructions
- Preheat oil in a large pan to 120c. Add potato and fry for 10 minutes or until just tender. Drain well. Set aside for 15 minutes to cool.
- Gently whisk half the flour, stock cube, paprika, salt and mineral water in a large bowl until smooth.
- Increase oil temperature to 150c. Dust potato slices with remaining flour, shaking off excess, then dip in batter. Fry for 2 minutes or until batter is just set, but not coloured. Drain on paper towel. Freeze for 1 hour or until firm.
- Preheat oil in a large pan to 190c. Fry potato, in batches, for 3 minutes or until deep golden and crisp. Drain well. Serve immediately, sprinkled with salt and pepper.
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