Mix flour, potato starch and baking powder. Together with the egg as well as the water make a smooth dough. Add vinegar and oil. Season the batter with salt, bell pepper and paprika powder.
The potato batter is best for frying vegetables.
Leave the batter in the refrigerator for a while before use so that the corn starch can swell and the batter encloses the vegetables well. Sprinkle the vegetables lightly with flour before frying, dip them in the batter and finish frying in hot fat.
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