Potato Fritters, potatoes fried in crispy batter, tastes delicious served as an accompaniment to meat or fish dishes.
1 lb. potatoes, peeled, parboiled and cut into j-inch thick slices
4 tablespoons flour sufficient vegetable oil for deep- frying
10 fl. oz. Fritter Batter II
Dry the potato slices thoroughly with kitchen paper towels. Place the flour on a plate and pour the batter into a small, shallow bowl.
Dip the potato slices, a few at a time, in the flour, coating them thoroughly and shaking off any excess. Set aside.
Fill a medium-sized deep-frying pan one-third full with the vegetable oil. Place the pan over moderate heat and heat the oil until it registers 360°F on a deep-fat thermometer, or until a small cube of stale bread dropped in the oil turns golden brown in 50 seconds.
Dip a few of the potato slices into the batter, coating them thoroughly. Carefully lower the slices into the hot oil and fry them for 4 to 5 minutes, or until they are cooked and the batter is crisp and golden.
Using a slotted spoon, remove the potatoes from the oil and drain them thoroughly on kitchen paper towels. Transfer the potatoes to a warmed serving dish and keep them hot while you fry and drain the remaining potatoes in the same way.