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To make the batter, in a bowl mix the flour and salt together.
Make a well in the centre and add the egg yolk, milk and oil.
Beat vigorously until smooth and lump free.
Gently fold in the stiffly beaten egg white.
Peel the potatoes and cut into slices 1 cm thick.
Sprinkle with the grated parmesan.
Coat with batter and deep fry for 4 to 5 minutes.
Drain and serve.
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