| Servings | serves |
Ingredients
- 1 kg Potatoes Russet Burbank or Royal Blue , washed, cut into 1cm wide sticks
- 1 cup Plain Flour
- 1 teaspoon Turmeric Ground
- 1 teaspoon Salt
- 300 ml Beer Ice-Cold
- Vegetable Oil for deep frying
- Salt
Ingredients
| |
Instructions
- Steam potato over a medium heat for 15 minutes or until just tender. Line an oven tray with baking paper. Remove pan from heat and set aside to cool slightly. Transfer potato, in a single layer, to prepared tray, then put in the freezer for 1 hour or until firm.
- Lightly whisk half the flour, turmeric, salt and beer in a medium bowl – do not overwork the mixture.
- Preheat oil in a large pan to 190c. Dust potato in remaining flour, shake off excess, then dip in batter. Fry, in batches, for 3 minutes or until deep golden and crisp. Drain well. Serve immediately, sprinkled with salt.
Recipe Notes
With a Twist
Tuscan Batter – Replace the ground turmeric with 2 teaspoons of Tuscan seasoning
Lemon and Garlic Salt – Add 2 tablespoons of sesame seeds to batter in step 2. Mix 1 teaspoon garlic powder, the zest of 1 lemon and 1 teaspoon salt. Use in place of Salt.
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