Beer-Batter Potato Wedges

Beer-Batter Potato Wedges


4 medium baking potatoes
Vegetable oil
1 cup all- purpose flour
1 egg, beaten
1/4 cup milk
1 tablespoon vegetable oil
3/4 teaspoon salt
1/2 cup beer
Additional vegetable oil
Commercial sour cream

Wash potatoes, and rub with oil. Bake at 400 for 1 hour or until done. Combine next 5 ingredients, beating well. Stir in beer. Set aside. Cut potatoes lengthwise into 4 wedges. Dip wedges in batter, and deep fry in hot oil 375 until golden brown. Drain on paper towels. Serve with sour cream, if desired.

Yield 6 to 8

B-man :wink: