To prepare the batter, sift the flour and salt into a basin and mix with the oil and ale until very smooth. Allow to stand in a cool place for 1 hour.
Wash the potato slices and dry well. Dust with flour.
Whip the egg white until stiff and fold into the batter. Coat the potato slices with the batter and deep-fry until golden. Drain and eat at once.
In 1843 Lord Melbourne, who gave his name to Melbourne, Australia, allotted areas of his Derbyshire land for market gardening. This became known as Lord Melbourne’s Potato Land.
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