Beer Batter Seasoned Fries, Potatoes & Vegetables - cooking recipe

Ingredients

6 -8 russet potatoes, peeled, cut potato length 2 inch wide strips
1 whole cauliflower, broken into individual sections
1 cup flour or 1 cup rice flour
1/2 cup cornstarch
2 teaspoons baking powder
1 1/2 teaspoons mccormick all seasoning
2 eggs, beaten
3/4 cup beer
1 quart oil
Pam cooking spray
lemon juice (optional)

Preparation

Wrap towels around the cut potatoes, pat dry. Cut thin slices of each floret, across the grain.
In large mixing bowl, mix flour, cornstarch, baking powder, and all seasoning. Blend well.
In medium mixing bowl, whisk eggs until frothy, then add beer and mix.
Add liquid to dry mixture and beat until blended. Batter must not be runny. If it is too thick add a tbsp of beer at a time until it is batter that will hold to the vegetables.
Note: The size of the eggs determine the amount of additional beer needed.
Heat oil to 375\u00b0F Dip 6 to 8 potatoes slices into batter at a time, the same with the cauliflower slices.
Fry until golden brown.
Place each batch in a large warmed plate with cover.
Do not use an ale or strong flavored beer.
This batter can be used with sliced yams, long 2 inch strips and fish if desired.
Some like to squirt lemon juice on the slices, then dip in sauce of their choice or eat with just the lemon juice and seasoned batter.