serves
6
prep
15 minutes
cook
30 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 4 large potatoes
- Salt
- 400 ml chilled soda water
- 300 g self-raising flour
- 2-3 litres vegetable oil, for deep-frying
- Plain flour, for dusting
- Lemon zest and chicken salt (see Note), to serve
Instructions
- Thinly slice the potatoes into 5 mm-thick lengthways pieces (to get the largest slices). Place in cold water to prevent discolouration.
- Bring a large saucepan of salted water to the boil. Add potatoes and par-boil for about 10 minutes, or until almost cooked. Carefully drain, then dry well. Refrigerate while you make the batter.
- To make the batter, in a large mixing bowl combine the soda water and self-raising flour with a generous pinch of salt. Whisk until smooth.
- In a large saucepan or deep-fryer, heat enough oil to deep-fry to 180˚C. Dust the sliced potatoes with plain flour, then dip into the prepared batter and deep-fry in batches until crisp and golden. Remove from the oil with tongs to a wire rack and repeat with remaining potatoes.
- Serve the potatoes cakes with a sprinkling of lemon zest and chicken salt.
Note
Many brands of chicken salt are vegan, but check the label to be sure if you need this recipe to be vegan'
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
