Tempura Potato Wedges
The Colonel Has Competition
If KFC potato wedges are your weakness, these tempura potato wedges are about to ruin the original for you. They're hearty, satisfying, and even better than the takeout version. One batch and there's no going back.
INGREDIENTS
- ½ pound Russet or Yukon Gold potatoes, cut into about 12 wedges
- 1 bag Ms. Wong's Tempura Mix
- ½ cup ice-cold water
- 60 ounces vegetable oil, for a 6-quart pot
- Homemade jalapeño ranch or your favorite dipping sauce
Directions
STEP 1: Heat the Oil
Pour 2 to 3 inches of oil into a deep pot and heat it to 380°F.
STEP 2: Prep and Soak the Potatoes
Cut the potatoes into about 12 wedges. Soak them in cold salted water for 30 minutes, then drain, pat completely dry, and let them rest for a few minutes.
⭐ Pro tip: The soak removes extra starch so the wedges fry up crispier.
STEP 3: Batter Up
Gently mix 1 bag Ms. Wong's Tempura Mix with ½ cup ice-cold water until just combined.
STEP 4: Fry Fearlessly
Coat each potato wedge in batter and carefully place it in the 380°F oil. Fry for 4 to 5 minutes, until lightly golden and crispy.
STEP 5: Serve & Enjoy
Let them rest for 1 minute, then serve hot with jalapeño ranch or your favorite dipping sauce.
