Crispy Potato Wedges
Crispy Potato Wedges are the perfect snack or appetizer, featuring golden, crunchy exteriors and soft, fluffy interiors. Made with seasoned batter and fried to perfection, these wedges are a delicious treat for any occasion. Try this easy recipe today!
Crispy Potato Wedges are a delightful snack or side dish, made with tender potato pieces coated in a seasoned batter and fried to golden perfection. These wedges feature a crunchy exterior with a flavorful blend of spices, while the inside remains soft and fluffy. Perfectly paired with your favorite dipping sauces, they’re ideal for parties, casual gatherings, or simply satisfying a craving for something crispy and delicious.
Ingredients
- Potatoes: 300 gms
- Black pepper: 1/5 tsp
- Salt: 1/3 tsp
- Eggs: 3
- Cooking oil: 2 tbsp (for frying)
- Wheat flour: 200 gms
- Corn starch: 100 gms
- Black pepper: 1/6 tsp
- Garlic powder: 1/5 tsp
- Salt: 1/3 tsp
- Chili powder: 1/4 tsp
- Baking powder: 1 tsp
- Egg: 1
- Water: 130 ml
Nutritional Information
- Calories: 250
- Protein: 6g
- Fat: 8g
- Fiber: 2g
- Sodium: 400mg
- Sugar: 1g
- Carbohydrates: 35g
- Cholesterol: 70mg
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
Directions
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Peel and cut 300 gms of potatoes into small pieces. Drain any excess water.
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Combine potatoes with 1/5 tsp black pepper, 1/3 tsp salt, and 3 eggs. Mix thoroughly to coat evenly.
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Heat 2 tbsp cooking oil in a pan over medium heat. Fry the seasoned potatoes for about 8 minutes or until golden brown. Remove from heat and cut into smaller pieces.
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In a bowl, combine 200 gms wheat flour, 100 gms corn starch, 1/6 tsp black pepper, 1/5 tsp garlic powder, 1/3 tsp salt, 1/4 tsp chili powder, and 1 tsp baking powder. Remove 1/3 of the dry mixture into a separate bowl.
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Add 1 egg and 130 ml water to the remaining 2/3 of the dry mixture to create a smooth batter.
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Dip the fried potato pieces into the batter, ensuring an even coat. Roll the coated potatoes in the reserved flour mixture. Deep fry the coated potatoes in hot oil over medium heat for 10 minutes, or until crispy and golden brown.
