Use a waxy potato such as pink-eye, sebago or Dutch cream to make these deliciously spicy cakes – they're perfect for finger food or a side to a meaty meal!
- 6 large potatoes
- 375 ml beer, chilled
- 250 ml sparkling mineral water, chilled
- 250 g plain flour
- 250 g cornflour
- 1 Tbsp salt
- freshly ground black pepper to season
- rice bran oil, to deep fry
Jalapeno tartare sauce
- 1 ½ cups mayonnaise
- 10 cornichons, finely chopped
- 2 Tbsp baby capers
- 2 Tbsp finely chopped coriander
- 2 Tbsp finely chopped parsley
- 2 Tbsp chipotle pepper in adobo sauce, finely chopped
- 2 Tbsp finely chopped jalapeno chillies
- Preheat oven to 180°C fan-forced (200°C conventional). Put whole potatoes on an oven tray and bake for 1 hour or until tender.
- Meanwhile, to make Jalapeño tartare sauce, mix all ingredients in a small bowl. Set aside
- Remove potatoes from oven and place on a wire rack to cool. Cut potatoes into 1.5cm-thick slices.
- Mix beer and mineral water in a jug or bowl.
- Combine plain flour, cornflour and salt in a large bowl. Season with pepper. Make a well in the centre. Gradually add beer mixture, stirring, until batter is smooth.
- Pour oil into a large, deep saucepan until 5cm deep. Heat to 190°C on a cook’s thermometer, or until a cube of bread turns golden in 30 seconds.
- Working in 3 batches, dip potato slices in batter and drain excess. Deep-fry for 2-3 minutes or until golden and crisp. Drain on paper towel.
- Arrange potato cakes on a platter and serve with Jalapeño tartare sauce on the side.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||5.1 g|
|Total carbohydrates||87.4 g|
|- Sugars||4.9 g|
|Dietary fibre||6.0 g|