Ingredients
- 1/2 cup buttermilk
- 2 teaspoons freshly squeezed lime juice
- 2 teaspoons fresh minced cilantro
- 2 teaspoons finely diced onions
- 1-1/2 teaspoons minced garlic
- 1/4 teaspoon Sea salt
- 1 teaspoon white ground pepper
- 3/4 cup mayonnaise
- 8 medium Wisconsin Round Red Potatoes cut into 1/2
- 1-1/2 cups lime lager beer
- 1 tablespoon freshly squeezed lime juice
- 1-1/2 cups flour
- 2 teaspoons Cumin
- 1 tablespoon minced garlic
- vegetable oil for frying
- sea salt to taste
Servings:
Units:
Instructions
- In a medium size serving bowl, combine the buttermilk, lime juice, cilantro, onion, garlic, salt and pepper. Whisk until combined. Add the mayonnaise and whisk until smooth. Refrigerate until cold. Stir well when ready to serve.
- In a large pot of water, cook potato slices until they are tender when pierced with a fork. Drain well and set aside.
- In a medium size mixing bowl, whisk beer, lime juice, flour, cumin and garlic together until well blended. Let the batter stand at room temperature for 1 hour.
- In a large frying pan, heat oil to a depth of two inches. Dip the potato slices in the batter. Fry in batches in the hot oil until golden brown about 3 minutes.
- Remove the potato slices from the skillet and drain on paper towels. Sprinkle with sea salt to taste.
- Serve warm with dip as an appetizer.
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