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Wrap a baking sheet with parchment paper.
Preheat your frying oil in a deep skillet to 300 degrees F.
Blanch your potatoes in the oil for roughly 3 to 5 minutes until the insides are fully cooked but potatoes remain tender.
Drain your fries on a basket lined with paper towels, then transfer to your lined baking sheet. Freeze your fries for roughly 2 hours. This will allow the batter to hold on to the fries and will make the fries crispy.
Prepare your batter. Combine beer, flour, paprika, salt, black and cayenne peppers, onion, and garlic powder. Whisk until it resembles pancake batter. You may need to add more beer as needed.
Reheat your frying oil, increasing the temperature to 360 degrees F.
Dip roughly 3 ounces of fries into the batter. Allow excess batter to drip briefly, then deep fry for roughly 5 to 7 minutes until fries turn crispy and golden brown. Repeat until you’ve fried all your potatoes.
Drain your fries on a basket lined with paper towels, then serve immediately with any dip.