Battered Potato Slices

Andrew Nutter recreates the flavours of nostalgic cooking with ginger-spiced battered potatoes
By Andrew Nutter
Battered Potato Slices
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


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

For frying

  • beef dripping, for frying
  • 50 g plain flour
  • 3 sprigs onions, finely chopped
  • sea salt
  • malt vinegar


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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