Beer Battered Potato Wedges Recipe
Beer Battered Potato Wedges Recipe has lightly coated potatoes in seasoned beer batter. They are deep-fried until crispy on the outside and fluffy on the inside. These fried potato wedges are delicious and ready in just 25 minutes.
Equipment
Ingredients
- 1 extra large russet potato (or 2 medium)
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon Lowry’s season salt
- ¼ - ½ cup beer (or water)
- Canola oil for frying
Instructions
- Slice the potato into wedges and place them into cold salted water for about 10 minutes.
- While the potatoes soak, heat 1” deep oil in an electric skillet over medium-high heat to 375 degrees F.
- While the oil is heating, sift the flour, garlic powder, onion powder, salt, and paprika into a medium bowl.
- Gradually stir in only enough beer (or water) so that the mixture can be drizzled from a spoon.
- Pat the wedges very dry with paper towel.
- Coat the potatoes in the batter, and then carefully lower them into the oil one at a time. Do not drop in groups or they will stick together.
- Fry for 10 minutes, flipping them over half way through.
- Remove from the oil onto a paper towel lined plate. Sprinkle with salt and black pepper if desired.
Notes
- Beer - any beer will work. You can also use club soda or water instead.
- Potatoes - you can peel the potatoes or leave the skin on. Diced or sliced potatoes also work instead of wedges.
- Cool leftovers completely then store in an airtight container in the fridge for 4-5 days.
- To reheat, place in a cold oven on a baking sheet. Then turn the oven heat on to 350. Once the oven comes up to temperature, turn it off and serve the potatoes.
Nutrition
Serving: 1Calories: 279kcalCarbohydrates: 33gProtein: 4gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 1171mgPotassium: 493mgFiber: 2gSugar: 1gVitamin A: 247IUVitamin C: 6mgCalcium: 22mgIron: 2mg
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