Beer-Battered Potato Wedges

• 4 medium baking potatoes
• 1 cup all-purpose flour
• 1/4 cup milk
• 1 egg
• 1 tablespoon seasoned salt
• 1 tablespoon canola oil
• 1/2 teaspoon pepper
• 1/2 cup beer or nonalcoholic beer
• Oil for deep-fat frying
• Sour cream, optional

1. Scrub and pierce potatoes. Microwave, uncovered, on high for 10-12 minutes or just until tender, turning once.
2. Meanwhile, in a shallow bowl, whisk the flour, milk, egg, seasoned salt, oil and pepper until smooth. Stir in beer; set aside.
3. When potatoes are cool enough to handle, cut each into 12 wedges. In an electric skillet or deep-fat fryer, heat oil to 375u0b0. Dip potato wedges into batter. Fry in batches for 3-4 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve with sour cream if desired.

baking potatoes, flour, milk, egg, salt, canola oil, pepper, nonalcoholic, sour cream

Taken from www.tasteofhome.com/recipes/beer-battered-potato-wedges/ (may not work)