It took me long enough to perfect my batter recipe. Finally discovered the secret (well, for me anyway) and it was to add some rice flour to the batter. This created a lighter batter that was bursting with flavour, and had a very satisfying crunch when you bite into it. This may be a treat that we only indulge in once in a long while, but when we do we want it to be totally satisfying.
Another hint …… make sure you fry your potatoes twice to get a nice crunch on them. Once you have slivered them, fry initially at 325 degrees, just until soft – barely cooked through. Remove from the fry oil and allow to cool, on a drain rack.
Something so satisfying about home fries, fresh out of the deep fry and crispy. Make sure to season with salt & pepper as soon as they…
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