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1
Scrub or peel potatoes. Slice crosswise to 1/8 inch thickness; about 12 to 14 slices. Slices should be the same thickness for deep frying.
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2
Place sliced potatoes in a dish and cover with cold water while preparing the dredging flour and the batter.
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3
In a mixing bowl, mix together 1/4 cup of flour, 1/4 teaspoon of salt and pepper; set aside to use for dredging.
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4
In a separate mixing bowl, mix together 1/3 cup of flour, 1 teaspoon of baking powder, 1/4 teaspoon of salt and pepper and 1/4 teaspoon of garlic powder.
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5
In a small mixing bowl, beat egg and add 1/2 cup of beer and whisk until blended.
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6
Pour egg/beer mixture into the flour mixture and stir until well blended and the batter is smooth.
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7
Meanwhile, in a medium size frying pan or saucepan, heat the oil to 350u00b0F.
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8
Drain the sliced potatoes and shake off any excess water.
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9
Dredge the potato slices in the flour to coat all sides.
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10
Now dip the slices in the batter and coat well on all sides.
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11
Drop a few batter coated slices in the heated oil and deep fry for about 1 minute, then turn over and continue to fry for another 1 minute.
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12
When done, remove to paper towels to absorb any excess oil.
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13
Serve with ketchup, yogurt or sour cream.
