This easy batter takes next to no time to put together and is super versatile. If you’re after something moreish, deliciously guilty without the repercussions, a quick Friday “take-away” style dinner without the price tag… this is definitely up there in terms of tasty!
And if you’ve had the luxury of ever being able to eat gluten prior to a diagnosis, then you probably remember the golden goodness of a beer battered potato cake or a crispy piece of fish. This recipe can also be adapted to a gluten free beer batter, just by replacing the liquid with gluten free beer – such as Obrien’s.
If you don’t have tonic water don’t stress! There have been times when we’ve looked in the fridge and realised there’s none left. Oops. That’s ok, water is a fine substitute (in fact, I made the batter using water just last night to save a special trip to the supermarket just for tonic water).
Using all pantry staples, you can create a delicious crispy potato cake in no time. Serve potato cakes with a simple sauce and lightly salted, to make it authentic wrap the potato cakes in newspaper or butchers paper and make it a picnic outdoor dinner! All that’s missing is sand and lapping waves….
|2 ½ c GF Self Raising Flour|
|pinch salt & pepper|
|pinch onion powder|
|½ c tap water + extra|
|½ c tonic water|
|FOR THE POTATO CAKES:|
|2 large, roundish potatoes|
|extra self raising flour for dredging|
|pinch salt and pepper|
|olive or vegetable oil, for shallow frying|