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Easy Batter

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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
2 large, roundish potatoes
extra self raising flour for dredging
pinch salt and pepper
olive or vegetable oil, for shallow frying


Sift the flour into a mixing bowl, add the salt, pepper and onion powder.
Mix briefly and form a well in the centre.
Add the water first and whisk in to the dry ingredients until a paste starts to form.
Continue to whisk gently as you drizzle in the tonic water, keep mixing until the batter becomes smooth.
The batter needs to be thick enough to coat the back of a spoon without running off. If the mixture is very thick, drizzle in an extra tablespoon of water at a time until it has thinned out enough to coat the back of a spoon without being gluggy.
Peel and thinly slice the potatoes to approximately 7mm.
Pat dry the potatoes.
Mix the extra self raising flour, salt and pepper with a fork.
Add oil (approximately 3-4cm depth) to a frying pan and heat.
Dip each slice of potato in the flour mixture and tap on the edge of the bowl to remove the excess.
Dip each slice into the batter and remove the excess batter by dragging up the side of the bowl.
Place in the hot oil (it will be ready if it bubbles when you start to lower the first potato cake in)
Cook for 2-3 minutes a side, until golden, and then very gently turn.
Once golden on both sides very carefully remove each potato cake from the pan and place on a lined tray to drain. Sprinkle with salt & pepper if desired.
Keep warm in the oven until all potato cakes are cooked.
Serve immediately.