Batter-Dipped Potatoes

Batter-Dipped Potatoes

From: Chef Ralph Lund, Falls Terrace Restaurant, Tumwater, Wash. Yield: 2 servings.

1 large Washington Russet potato (12 oz.)
11/2-2 cups tempura batter mix
1 cup beer
1 cup water
as needed, vegetable oil to taste, sea salt or kosher salt

Scrub potato well. Cut off tips of both ends. Slice lengthwise, 1/4

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