Tim's Wedges

Ingredients for 4 servings:

• 500 g potatoes, waxy
• 2 eggs
• n. B. lemon zest
• 1 tbsp lemon juice
• 4 tbsp water
• 1 tbsp brown sugar
• 250 g panko
• 1 tbsp paprika powder, sweet
• n. B. Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Peel the potatoes and cut them lengthwise into quarters or sixths. Then boil them in boiling salted water for 5 minutes. Drain and let them cool on a wide surface. Meanwhile, separate the eggs and whisk the egg whites with the lemon zest and juice, sugar, and water. Finely grind the panko and paprika in a food processor and mix. Toss the potato wedges in batches in the liquid, then coat them in the panko and paprika mixture. Finally, deep-fry them in oil or fat. I’ve made these wedges many times. The effort isn’t really worth it if you just want to eat fries. But the wedges are fantastic at barbecues, and the breaded wedges are great to prepare in advance. Deep-frying then only takes a few minutes. In a pinch, you can use regular breadcrumbs. But with panko, the wedges will be much crispier.