- Preheat the oil in a deep fryer or a heavy-bottomed 4 quart pot to 325°F (160°C). If using a pot, fill the pot with at least 3 inches of oil.
- While the oil is heating, wash and cut the potatoes into thin wedges. Soak the wedges in ice water for 5 minutes, then drain and pat them dry.
- While the potatoes are soaking, make the Citrus Ponzu Dipping Sauce by mixing Kikkoman® Yuzu Ponzu together with mayonnaise. Set aside.
- Once the potato wedges are drained and dried, prepare the potato wedge coating. In a medium bowl, whisk together the egg, buttermilk, and salt until well combined. Pour the Kikkoman® Karaage coating mix into a separate medium bowl.
- Using tongs, dip each potato wedge into the egg and buttermilk mixture, making sure to coat all sides. Then, transfer the wedges to the bowl with the Kikkoman® Karaage coating mix and coat each wedge evenly.
- If not using an oil thermometer, check if the oil is hot enough by placing a small piece of raw potato in the oil; the oil around the potato should bubble. Fry the potato wedges in the preheated oil for 4-6 minutes, or until the coating turns golden brown and the wedges are tender when pierced with a fork. For best results, add a single layer of the wedges in the fryer or pot for each batch of frying. Remove the wedges from the fryer with tongs and place them on a wire rack or paper towel lined plate to allow the excess oil to drain off.
- Transfer the fried wedges to a serving platter and serve with Citrus Ponzu Dipping Sauce.
Crispy Potato Wedges with Citrus Ponzu Dipping Sauce
Yield
2-3
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
ingredients
For Potato Wedges:
2 quarts (1.9L) Vegetable or Canola Oil (for Frying)
1 medium Russet Potato, cut into thin wedges (about 12 slices)
1 Egg
1 cup Buttermilk
1 teaspoon Salt
1 pouch Kikkoman® Karaage
For Citrus Ponzu Dipping Sauce:
2 tsp Kikkoman® Yuzu Ponzu Sauce (substitute Classic Ponzu as needed)
½ cup mayonnaise
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
