The Best Ever Homemade Potato Cakes!

Directions

• Peel those potatoes my friends, potato skin does not belong in a potato cake! Then slice into circles about 1.5 cms thick.
• Now, pop them in a microwave-safe container with a couple of cms of water and nuke those babies for about 5 mins. Drain and set aside in a single layer to dry out and cool.   To make the batter, put the flour and salt in a bowl and slowly add the water, whisking, until you get a thick but still flowing consistency. Thickness is important if it’s too runny your batter will disappoint. This is how you get a nice crunchy batter with those little extra nobbly bits to nibble off.
• Now, heat a deep fryer to 140°C and get yourself a large cake cooling rack with paper towel underneath it to catch the draining oil. Dip those cooled potato circles one at a time into the batter and then lower them into the deep fryer slowly so they don’t stick to the bottom of the basket and fry them until the batter is set, but not colouring too much. About 4 mins should do it. Remove from the oil, place on the rack and cool.
• Crank the heat up to 190°C. Dip the cooled potato cakes in more batter and put those babies back in the hotter oil until they are golden brown and super crispy. Drain,  sprinkle over some good quality salt and enjoy!