From: Chef Ralph Lund, Falls Terrace Restaurant, Tumwater, Wash. Yield: 2 servings. 1 large Washington Russet potato (12 oz.) 11/2-2 cups tempura batter mix 1 cup beer 1 cup water as needed, vegetable oil to taste, sea salt or kosher salt Scrub potato well. Cut off tips of both ends. Slice lengthwise, 1/4" thick. Hold potatoes in cold, salted water. Prepare a thin tempura batter by combining with the batter mix, beer and water until blended. When ready to fry, drain potatoes and pat dry ...

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