Battered Potatoes

30 Oct

Slices of potatoes covered in a batter, deep fried, and served with ranch dressing for dipping.

-By Carrie (Strommen) Lennie


4 Idaho potatoes, boiled and cold (make a day before and refrigerate)
4 cups Krusteaz Complete pancake batter mix (Buttermilk or Regular)
1 ½ cups lukewarm water
Seasoned Salt
Ranch Dressing


  1. Heat deep-fat fryer to 350 degrees.
  2. In a pie plate or shallow bowl, mix pancake batter and water together. Do not over mix.
  3. Cut the potatoes into ½-inch slices. Dip one potato slice in the batter at a time, coating each side and using the lip of the pie plate to wipe away the excess batter. Drop the potato slice into the fryer.
  4. Repeat with each potato slice. Let the potato cook for about 3-4 minutes or until the batter starts to brown.
  5. Line a cake pan with paper towel. Remove potato slices from fryer with a pair of tongs and set them on the paper towel. Sprinkle with seasoned salt while they’re still oily.
  6. Serve with ranch dressing for dipping.
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Posted by on October 30, 2011 in Appetizers


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