Beer-Battered Potato Wedges Recipe

4 2 5
Beer-Battered Potato Wedges Recipe
Beer-Battered Potato Wedges Recipe photo by Taste of Home
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Beer-Battered Potato Wedges Recipe

Read Reviews
4 2 5
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 min./batch
MAKES:
8 servings
TOTAL TIME:
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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Beer-Battered Potato Wedges in Simple & Delicious May/June 2008, p51

Nutritional Facts

6 piece: 267 calories, 13g fat (1g saturated fat), 27mg cholesterol, 589mg sodium, 32g carbohydrate (3g sugars, 2g fiber), 5g protein.

  • 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
  1. Scrub and pierce potatoes. Microwave, uncovered, on high for 10-12 minutes or just until tender, turning once.
  2. Meanwhile, in a shallow bowl, whisk the flour, milk, egg, seasoned salt, oil and pepper until smooth. Stir in beer; set aside.
  3. 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.
Originally published as Beer-Battered Potato Wedges in Simple & Delicious May/June 2008, p51

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homemadewithlove User ID: 4311884 247204
Reviewed Apr. 17, 2016

"Good side dish with burgers, especially served with ranch dressing"

MY REVIEW
voodoowitch User ID: 635464 102407
Reviewed May. 25, 2012

"These were really bland which is surprising with the amount of salt used & the batter was way too thick."

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