Beer-Battered Potato Wedges Recipe

Beer-Battered Potato Wedges Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

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, Lynnville, Tennessee

This recipe is:

Quick

[X]

Rate Beer-Battered Potato Wedges Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Beer-Battered Potato Wedges Recipe

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

Yield: 8 Servings

25 5 30

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.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional 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.

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