Deep Fryer Potato Wedges at Alex Mullins blog

Deep Fryer Potato Wedges. Further, add ¼ cup corn flour, ½ tsp pepper, ½ tsp chilli powder, ½ tsp mixed herbs. Mix well making sure the corn flour gets coated uniformly. Slice potatoes into 16 wedges. Gently use a strainer to lower potato wedges in batches into the oil. Dip potato wedges in milk, then shake them in the flour mixture. Clean and scrub the potatoes well,. Fry in the hot oil until golden brown, 5. Fill a large pot or deep fryer with enough oil to submerge the potato. Take starchy potatoes and peel them. Heat 4 inches of oil in a heavy bottom pot like a dutch oven or deep fryer to 325°f. From selecting the right potatoes to mastering the art of deep frying, we’ll cover every step to ensure your next batch of potato. Coat the potatoes with 2 tbsp oil. In a large bowl, whisk together the milk and egg, and set aside. Heat 2 inches of oil in a skillet over medium heat to 350 degrees fahrenheit. Dip potato wedges first into the milk and egg mixture and then into the seasoned flour to coat thoroughly, placing the coated wedges on a waiting plate.

Mix well making sure the corn flour gets coated uniformly. Clean and scrub the potatoes well,. Slice potatoes into 16 wedges. Further, add ¼ cup corn flour, ½ tsp pepper, ½ tsp chilli powder, ½ tsp mixed herbs. Heat 2 inches of oil in a skillet over medium heat to 350 degrees fahrenheit. Coat the potatoes with 2 tbsp oil. Take starchy potatoes and peel them. Fill a large pot or deep fryer with enough oil to submerge the potato. From selecting the right potatoes to mastering the art of deep frying, we’ll cover every step to ensure your next batch of potato. Heat 4 inches of oil in a heavy bottom pot like a dutch oven or deep fryer to 325°f.

Deep Fried Potato Wedges

Deep Fryer Potato Wedges In a large bowl, whisk together the milk and egg, and set aside. From selecting the right potatoes to mastering the art of deep frying, we’ll cover every step to ensure your next batch of potato. Fry in the hot oil until golden brown, 5. Heat 4 inches of oil in a heavy bottom pot like a dutch oven or deep fryer to 325°f. Take starchy potatoes and peel them. Clean and scrub the potatoes well,. Coat the potatoes with 2 tbsp oil. Dip potato wedges in milk, then shake them in the flour mixture. Fill a large pot or deep fryer with enough oil to submerge the potato. Mix well making sure the corn flour gets coated uniformly. Heat 2 inches of oil in a skillet over medium heat to 350 degrees fahrenheit. Slice potatoes into 16 wedges. Gently use a strainer to lower potato wedges in batches into the oil. In a large bowl, whisk together the milk and egg, and set aside. Further, add ¼ cup corn flour, ½ tsp pepper, ½ tsp chilli powder, ½ tsp mixed herbs. Dip potato wedges first into the milk and egg mixture and then into the seasoned flour to coat thoroughly, placing the coated wedges on a waiting plate.