Battered potato slices

Method

1. Peel the potatoes, thinly slice, and cook in boiling water until just tender - about 5-7 minutes. Drain and pat dry with a cloth.

2. Sieve the flour and bicarbonate of soda into a bowl. Make a well in the centre and pour in the water, vinegar and ale. Sprinkle in the ginger and stir the batter until smooth.

3. Heat the beef dripping in a deep-sided frying pan - the melted fat should reach a depth of about 3cm. Dip the cooked potato slices in the flour, and coat with the batter.

4. Fry the slices, in batches, until crisp and golden. Drain on absorbent kitchen paper.

5. Scatter over the spring onions and sea salt before serving and drizzle with malt vinegar.

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Ingredients

2 large baking potatoes
225g self-raising flour
1 tsp Bicarbonate of soda
300ml water
1 tsp white wine vinegar
4 tbsp ale
1 tbsp chopped root ginger

For frying

beef dripping, for frying
50g plain flour
3 sprigs Onions, finely chopped
sea salt
Malt vinegar

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