Wisk all dry ingredients together in a bowl.
Add all weet ingredients and wisk until there are no lumps.
(If batter is to thin for you add a bit more flour little at a time. If to thick add a bit more water a little at a time.) ( you may have to adjust this a little depending on how much you pack down when measuring the dry. I did mine loose)
Heat oil that your going to deep fry in. To test temp I drop a few drops of flour into the oil. If it sizzles up its just about ready.
While its heating place thawed potato wedges out onto a paper towels and dry them off. Depending on how wet yours are you may have to gently pat down to remove excess liquid as I did cuz mine were kept frozen. They do sell some that aren't frozen.
Dunk potatoes one at a time into batter completely coating them and drop into hot oil. Wait till that one floats before dropping next one to prevent them from sticking together. Fry until a nice tan to brown color.
Keep going until all wedges are done.
Place done ones on a paper towel lined plate to drain of excess grease.
Serve hot!
Great for dipping in sauces or eating as is..
Enjoy!
