Beer-Battered Potato Wedges Recipe

[quicklook-recipe prep_time=”25 min” cook_time=”5 min” serves=”8″ details=”” ] [ingredients-list title=”Ingredients” serving_size=”6 wedges”] [ingredients-left] 4 medium baking potatoes 1 cup all-purpose

[quicklook-recipe prep_time=”25 min” cook_time=”5 min” serves=”8″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=”6 wedges”]
[ingredients-left]

  • 4 medium baking potatoes
  • 1 cup all-purpose flour
  • 1/4 cup milk
  • 1 egg
  • 1 tablespoon seasoned salt

[/ingredients-left]
[ingredients-right]

  • 1 tablespoon canola oil
  • 1/2 teaspoon pepper
  • 1/2 cup beer or nonalcoholic beer
  • Oil for deep-fat frying
  • Sour cream, optional

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”30 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Scrub and pierce potatoes. Microwave, uncovered, on high for 10-12 minutes or just until tender, turning once. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Meanwhile, in a shallow bowl, whisk the flour, milk, egg, seasoned salt, oil and pepper until smooth. Stir in beer; set aside. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”” image_url=”” title=”” ]

Editor’s Note: This recipe was tested in a 1,100-watt microwave.[/step-item][/step-list-wrapper]

[nutrition-info calories=”267″ calories_fat=”” fat=”13g” sat_fat=”1g” choles=”XX” sodium=”589mg” carbs=”32g” sugars=”” protein=”5g” fiber=”2g”]

Calculated without sour cream.

[/nutrition-info]

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Originally Published in Reader's Digest