Ingredients for Beer Battered Potato Wedges
- about 1 inch vegetable oil for frying
- 2 pounds baking potatoes
- 1 1/2 cups all-purpose flour
- egg
- milk
- 1 1/2 teaspoons salt (divided)
- 1 cup beer
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
- 1 teaspoon baking powder
- 1/2 teaspoon paprika
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How to Make Beer Battered Potato Wedges
- Preheat oven to 400°F (200°C).
- Wash and thoroughly dry 2 lbs of potatoes. Cut into even-sized wedges (about 1-inch thick).
- Toss potato wedges with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Spread potatoes in a single layer on a baking sheet. Bake for 30-40 minutes, flipping halfway through, until slightly tender.
- Meanwhile, prepare the batter: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon paprika.
- Gradually whisk in 1 cup beer until a smooth batter forms (it should be slightly thick).
- Heat about 1 inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Dip each potato wedge into the batter, ensuring it's fully coated.
- Carefully place battered wedges into the hot oil, working in batches to avoid overcrowding.
- Fry for 3-4 minutes per side, or until golden brown and crispy.
- Remove wedges from oil and place on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately and enjoy! Great as a side dish or appetizer.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
1g
Fat
1g
Carbs
4g
