Birds eye sadly no longer make these, a very common potato side in the 70s and 80s which I'm trying to recreate. The batter was very light and golden, almost like a tempura batter, sort of flaky but crispy at the same time. The potato was quite dense, if memory serves correctly, it was whole potato pre-cooked, rather than a croquette like mixture.
I've tried using a seasoned plain flour and water batter (using both plain and self-raising flour with sparkling water), but the consistency was too doughy.
I suspect they have added some ingredient to the batter in the same way professional bakers add flour improver to bread.
Any suggestions as to what I could try? I was thinking of a very thin tempura batter with smoked paprika to give colouring using par-boiled potato discs, but I'm not sure if this would adhere properly or be the correct thickness. The batter on the fritters was a few millimetres thick, but nowhere near as thick as you would get on fried fish for instance.