beer battered potato wedges with saffron aioli
This is super crispy and easy to make.
prep time
5 Min
cook time
30 Min
method
Deep Fry
yield
4 serving(s)
Ingredients
- 2 large russet potatoes, peeled and cut into 6 wedges each
- 1 cup beer
- 1/4 cup milk
- 1 large egg, beaten
- 2 cups flour, divided
- salt and pepper
- 1 cup good quality mayonnaise
- 1 teaspoon white wine vinegar
- 1 pinch saffron
- oil, for deep frying
How To Make beer battered potato wedges with saffron aioli
-
Step 1Mix the beer, milk, egg, and 1 1/4 cups of flour, and season with salt and pepper. Set aside.
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Step 2Cook the potato wedges in salted boiling water for about 15 minutes. Drain and let cool.
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Step 3Mix the mayo, vinegar, and saffron and set aside. Set the remaining flour in a shallow dish.
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Step 4Bring the oil to 375 degrees F in a deep pan or deep fryer. Dredge the potatoes in the flour, then in the beer batter.
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Step 5Fry in batches so as not to crowd the pan until golden brown.
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Step 6Drain on paper towel-lined paper plates. Serve with the aioli.
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