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Cut potatoes to approx 5mm thickness, I use a mandolin for consistency. I also don't bother peeling, there's no need 👍🏻 Rinse and place into a pan with cold water and a pinch of salt. Bring to boil and simmer for 5 minutes. Carefully remove and steam dry, soaking excess moisture with kitchen towel. Chill.
While they are cooling, make your pickled onion mayo. Roughly chop 70g of pickled onions, 1 large sprig of tarragon and mix with 2 tbsp mayo. Put aside till ready.
Now make your batter. Sift the flours, baking powder and salt, then gradually whisk in your cold water. Then add your vinegar and combine. Dip your potato slices into seasoned flour, then the batter and drop into hot oil (180c) turn and shoogle the fritters till golden brown and crispy. Then remove to drain on kitchen paper, removing the crispy bits that have fallen off too. Season immediately with salt and I love this vinegar powder* as you get all the flavour and retain all of the crunch!
Load up your roll with a couple fritters, a good dollop of pickled onion mayo and finish with an extra sprinkle of crispy bits. Get stuck in, it's a crunch fest 🤟🏼🤟🏼🏴