Best Beer Battered Potato Wedges Recipes

BEER-BATTERED POTATO WEDGES

Beer-Battered Potato Wedges image

Serve these wonderful wedges just about anytime. These potatoes are really good with hamburgers. They're just like the ones served in restaurants. -Pat Miller, Lynnville, Tennessee

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 dozen.

Number Of Ingredients 10

Ingredients

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

Steps:

Scrub and pierce potatoes. Microwave, uncovered, on high for 10-12 minutes or just until tender, turning once. , Meanwhile, in a shallow bowl, whisk the flour, milk, egg, seasoned salt, oil and pepper until smooth. Stir in beer; set aside. , 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.

Nutrition Facts : Calories 267 calories, Fat 13g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 589mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

BEER BATTERED POTATO WEDGES

Beer Battered Potato Wedges image

A great recipe,another from my moms collections.Hopefully,it will be just what you are looking for! 8)

Provided by OceanIvy

Categories Potato

Time 1h30m

Yield 16 wedges

Number Of Ingredients 8

Ingredients

vegetable oil
4 medium baking potatoes
1 cup all-purpose flour
1 beaten egg
1/4 cup milk
1 tablespoon vegetable oil
3/4 teaspoon salt
1/2 cup beer

Steps:

Heat oven to 400.
After washing potoes,rub them with oil.
Bake them for 1 hour,or until done.
Beating well,combine the next 5 ingredients.
Stir the beer in.
Cut the potatoes lengthwise to4 wedges.
Dip each wedge into the batter,and fry in deep fat.
Fry until golden in color.
Drain excess oil on paper towels.

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