1 Cold boiled potatoes, sliced 1/4 inch (6 mm) thick
1 Salt, to taste
1 Black pepper, to taste
1 A few drops onion juice
1 Batter I. (see Farmer, chapter on Batters)
1 Vegetable oil or lard, for deep frying (enough to fully submerge potato pairs)
Instructions
1. Cut cold boiled potatoes into slices 1/4 inch (6 mm) thick.
2. Sprinkle the slices with salt, pepper, and a few drops of onion juice.
3. Place the seasoned slices together in pairs, pressing gently so they adhere.
4. Prepare Batter I. according to Farmer's recipe. Dip each potato pair fully into the batter, allowing excess to drip off. (This step is batter-coating: enrobing food in a thin flour-and-liquid mixture before frying.)
5. Heat oil or lard in a deep, heavy saucepan to 375°F (190°C), using a thermometer. The fat is ready when a small drop of batter dropped in rises immediately and turns golden within 30 seconds.
6. Fry the battered potato pairs in the hot fat, working in small batches to avoid crowding, for 2 to 4 minutes, until the coating is deep golden brown and crisp and the pairs float freely. Do not crowd the pan, as this lowers fat temperature and produces a greasy result.
7. Remove with a slotted spoon or spider (a long-handled wire-mesh skimmer) and drain on brown paper or a rack lined with paper towels until excess fat is absorbed, approximately 1 to 2 minutes. Serve immediately.
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