8 oz (225 g) potato skins
1/3 cup (50 g) plain flour (All purpose)
1 medium egg, beaten
2/3 cup (150 ml) 1/4 pt milk and water mixed
Pinch of salt
1/2 tsp curry powder
Oil or fat to deep fry
1/3 cup (50 g) plain flour (All purpose)
1 medium egg, beaten
2/3 cup (150 ml) 1/4 pt milk and water mixed
Pinch of salt
1/2 tsp curry powder
Oil or fat to deep fry
method
1. Dry the potato skins thoroughly with kitchen paper.
2. Make a thin, coating batter with the flour, egg, milk and water, salt and the curry powder.
3. Take care not to add all the liquid at one time as you may find you do not require quite the full amount.
4. It depends on the flour.
5. Heat the oil or fat until a blue haze can be seen, then dip the potato skins in the batter and deep fry in the oil.
6. Do not put too many into the oil at one time.
7. When crisp and golden, remove from the oil and drain on kitchen paper.
2. Make a thin, coating batter with the flour, egg, milk and water, salt and the curry powder.
3. Take care not to add all the liquid at one time as you may find you do not require quite the full amount.
4. It depends on the flour.
5. Heat the oil or fat until a blue haze can be seen, then dip the potato skins in the batter and deep fry in the oil.
6. Do not put too many into the oil at one time.
7. When crisp and golden, remove from the oil and drain on kitchen paper.
serving amount
serves 4
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