UNCLE BILL'S COATED AND DEEP FRIED POTATOES

Uncle Bill's Coated and Deep Fried Potatoes image

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.

Provided by William Uncle Bill

Categories Potato

Time 21m

Yield 4 serving(s)

Number Of Ingredients 12

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Ingredients

1 large potatoes, Russet or 1 large yukon gold potato
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon granulated garlic powder
1 small egg
1/2 cup beer, of your choice
2 cups canola vegetables (for deep frying) or 2 cups olive oil (for deep frying)

Steps:

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.

*** Explore more Uncle Bill's Coated And Deep Fried Potatoes Recipes »

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Tina Hairston

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I'm not sure why, but these potatoes always remind me of my childhood. They're just so nostalgic and comforting.

Md Rakib Sikdar

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These potatoes are the perfect comfort food. They're warm, crispy, and satisfying.

Chaudhary Waheed

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I'm so glad I found this recipe. It's a great way to make potatoes that are both delicious and visually appealing.

Adyson Beiser

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These potatoes are addictive! I can't stop eating them.

Terree Norman

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I'm always looking for new ways to make potatoes, and this recipe definitely fits the bill. I'll be making these potatoes again and again.

Nischal Baral

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These potatoes are a great way to use up leftover mashed potatoes. Just mix them with some flour and egg, and you're good to go.

JAEVI DADZ MUSIK

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I love how versatile this recipe is. I've used it to make everything from classic French fries to potato wedges.

RAMKIZ DMS TELLORING

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These potatoes are the perfect side dish for any occasion. They're crispy, flavorful, and sure to please everyone at the table.

Lidiya Endale

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I was really impressed with how easy this recipe was to follow. Even though I'm not a very experienced cook, I was able to make these potatoes without any problems.

Mary Alex

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I'm not sure what I did wrong, but my potatoes turned out really bland. I think I'll try adding some more salt and pepper next time.

adnan yousaf

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These potatoes were a bit too greasy for my taste. I think I'll try using less oil next time.

Danesa Whalen

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I followed the recipe exactly, but my potatoes didn't come out as crispy as I would have liked. I think I'll try frying them for a little longer next time.