INGREDIENTS BATTER
375ml cake flour.
pinch salt.
12ml baking powder.
1 egg, whisked.
enough water to make a stiff batter, about 200ml.
4-6 medium sized potatoes, skinned and thinly sliced.
1 onion, sliced into rings.
oil for deep-frying.
DIRECTIONS
In a bowl combine the cake flour, salt and baking powder.
Add the egg and just enough water to form a fairly stiff batter.
Leave.
Boil the potatoes in a little salted water until slightly soft but not broken.
Drain.
Slice potatoes when cooled down.
In a saucepan, heat enough oil for deep-frying.
Place and onion ring between two potato slices.
Place on a spoon and dip in the batter until well coated.
Carefully drop the coated potato slices in the oil.
Fry until golden brown on the outside and until the potatoes are done.
Drain on paper towelling.
Sprinkle with salt and vinegar or tomato sauce.
