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3 large Russet potatos, sliced into fries and drained well Batter: 3/4 cup all-purpose flour 3/4 cup cornstarch 1/2 tsp baking soda 1 Tbsp sugar 2 tsp salt 1/4 tsp ground white pepper 1/2 tsp granulated garlic 1/2 tsp paprika 1/2 tsp dried dill 1/4 tsp dried thyme 3/4 cup dark ale 1/2 cup water Make batter by combining all dry ingredients in a medium bowl and adding the ale and enough water (about 1/2 cup) to make a thick batter. Heat vegetable oil to 350 degrees F in a fryer. Add fries to the fryer slowly after dredging them in the batter and allowing them to drip briefly. Cook to a golden brown. Batter recipe from Pacific Northwest: The Beautiful Cookbook, p. 98. This recipe was added: 17 January 2009 |