We’ve experimented with battered chips before, not knowing that they are actually a ‘Thing’ in the West Midlands. So instead of our potterings, here’s a more traditional (But Gluten free) version.
Ingredients:-
2 Large Potatoes
1 Egg, beaten
5 tbsp sparkling water
6-7 tbsp Cornflour
A pinch of Baking Powder
1 Tsp of Turmeric
Method:-
(1) Skin the spuds and cut them into think chips.
(2) Parboil in Salted water.
(3) Drain and allow to cool.
(4) Fry for a short time at 160c, but not long enough to brown.
(5) Drain over kitchen paper.
(6) Mix the batter.
(7) Dunk in batches and fry until the batter colours and is crispy.
We served ours as part of an all day breakfast. But they will work as a side for any dish, apart from Ice-cream. That might not be a great combination….
