Beer Batter Seasoned Fries, Potatoes & Vegetables

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 6 -8 russet potatoes, peeled, cut potato length 2 inch wide strips
• 1 whole cauliflower, broken into individual sections
• 1 cup flour or 1 cup rice flour
• 1/2 cup cornstarch
• 2 teaspoons baking powder
• 1 1/2 teaspoons mccormick all seasoning
• 2 eggs, beaten
• 3/4 cup beer
• 1 quart oil
• pam cooking spray
• lemon juice (optional)

Recipe

• 1 wrap towels around the cut potatoes, pat dry. cut thin slices of each floret, across the grain.
• 2 in large mixing bowl, mix flour, cornstarch, baking powder, and all seasoning. blend well.
• 3 in medium mixing bowl, whisk eggs until frothy, then add beer and mix.
• 4 add liquid to dry mixture and beat until blended. batter must not be runny. if it is too thick add a tbsp of beer at a time until it is batter that will hold to the vegetables.
• 5 note: the size of the eggs determine the amount of additional beer needed.
• 6 heat oil to 375°f dip 6 to 8 potatoes slices into batter at a time, the same with the cauliflower slices.
• 7 fry until golden brown.
• 8 place each batch in a large warmed plate with cover.
• 9 do not use an ale or strong flavored beer.
• 10 this batter can be used with sliced yams, long 2 inch strips and fish if desired.
• 11 some like to squirt lemon juice on the slices, then dip in sauce of their choice or eat with just the lemon juice and seasoned batter.