Peel the Potatoes and julienne them into thin strips, approximately 5cm long and 0.3cm thick.
2
Rinse the julienned Potatoes thoroughly under cold water until the water runs clear, then drain well and pat dry with a clean kitchen towel to remove excess moisture.
3
In a large mixing bowl, combine the All-purpose flour, Corn starch, Salt, and Black pepper. Gradually whisk in the Water until a smooth, lump-free batter is formed.
