Directions

1. Wash and peel the potatoes, then slice them thinly using a mandolin or sharp knife. Pat dry with a paper towel.
2. In a large bowl, combine the flour, cornstarch, baking powder, salt, pepper, and paprika.
3. Beat the egg and mix it into the bowl with the dry ingredients, followed by the cold water. Whisk until you have a smooth batter.
4. Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
5. For the potato chips: Fry the potato slices in batches, being careful not to overcrowd the pot. Fry until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
6. the fritters: Dip spoonfuls of the batter into the hot oil, frying until they are golden and puffy, about 3-5 minutes per fritter. Remove and drain on paper towels.
7. Season the potato chips and fritters with an additional sprinkle of salt, if desired. Serve immediately while hot and crispy.

Variations & Tips

For added flavor, you can experiment by adding herbs like parsley or chives to the fritter batter. A pinch of cayenne pepper will give them a bit of heat if you like a kick. Additionally, you can try different dipping sauces such as garlic aioli or a spicy sriracha mayo for a modern twist on these classic treats.