Beer-Battered Potato Wedges Recipe

Taste of Home

IngredientsNumber of servings: 6 wedges

• 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

How to make it  30 minutes



• 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.