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Beer-Battered Potato Wedges Recipe

Photo by: Taste of Home

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Serve these wonderful wedges just about anytime. These potatoes are really good with hamburgers. They're just like the ones served in restaurants.—Pat Miller of Lynnville, Tennessee

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8 Servings
Prep: 25 min. Cook: 5 min./batch

Ingredients

4 medium baking potatoes
1 cup all-purpose flour
1/4 cup milk
1 egg
1 tablespoon seasoned salt
1 tablespoon canola oil
1/2 teaspoon pepper
1/2 cup beer or nonalcoholic beer
Oil for deep-fat frying
Sour cream, optional

Directions

Scrub and pierce potatoes. Microwave, uncovered, on high for 10-12 minutes or just until tender, turning once.
Meanwhile, in a shallow bowl, whisk the flour, milk, egg, seasoned salt, oil and pepper until smooth. Stir in beer; set aside.
When potatoes are cool enough to handle, cut each into 12 wedges. In an electric skillet or deep-fat fryer, heat oil to 375°. Dip potato wedges into batter. Fry in batches for 3-4 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve with sour cream if desired. Yield: 4 dozen.

Nutrition Facts: 6 wedges (calculated without sour cream) equals 267 calories, 13 g fat (1 g saturated fat), 27 mg cholesterol, 589 mg sodium, 32 g carbohydrate, 2 g fiber, 5 g protein.

Beer-Battered Potato Wedges published in Simple & Delicious May/June 2008, p51