I used the two-fry method with my home fryer. I cut the potatoes, then soak them in cold water not only to keep them from turning brown, but I read somewhere that it helps reduce the starch. Then pat dry and deep fry to cook through. Drain, let/pat dry, then place in this batter, gently stir, then re-fry (if batter becomes thick, thin with water to original recipe consistency). Drop in the recommended one at a time. They turn out golden with a great crisp and flavor. I used garlic powder and onion powder, so I added salt after they came out of the fryer. This will stay in my recipe box.
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I used the two-fry method with my home fryer. I cut the potatoes, then soak them in cold water...