INGREDIENTS:Breading:
6 oz. Zatarain’s corn flour
1 ½ cups self-rising flour
½ Tbsp. kosher salt
½ tsp. onion powder
3 Tbsp. BBQ rub

Batter:
1 egg
1 cup buttermilk
1 Tbsp. BBQ spice
1 Tbsp. kosher salt
½ cup water
4 Idaho potatoes (80 count) DIRECTIONS:Smoke potatoes at 325°F for 1 hour, 15 minutes, or until cooked to internal temperature of 210°F. Cool in refrigerator.

Slice cooked potatoes and trim point of wedge about halfway, runing lengthwise.

Cut potato quarter lengthwise, creating a long, narrow, slightly curved strip. Flour, and batter, then flour wedges again thoroughly and gently, so as not to break the strips.

Deep fry in 350°F canola oil for 3-4minutes, or until color is a rich, golden brown. Remove from hot oil and drain for 30 seconds.

Season thoroughly with your favorite dry BBQ rub. Serve with barbecue sauce of your choice, and sour cream. Garnish with fresh chopped chives. SERVINGS:4 servings From:Wildhorse, Walt Disney World, Lake Buena Vista, Fla. PHOTO CREDIT:Photo Credit: IDAHO POTATO COMMISSION