How do you make a potato batter that you dip and ...

I'm not sure I fully understand, but here's a recipe for frying batter with rice flour, which I think can be exchanged for potato flour:

• 2 egg whites
• approx. 2 c rice flour, divided, plus additional for dredging
• approx. 1 c seltzer water

1. In a bowl, mix together egg whites and one cup of flour. Slowly add flour until the egg is entirely absorbed. The mixture should be lumpy at this point.
2. Very slowly, stir in seltzer water until batter is smooth and easy to stir, but still thick enough to coat the back of a spoon when you lift it up. The texture should be slightly runnier than pancake batter. Season batter very generously with salt and pepper.
3. To fry, dredge meat, seafood, drained and cubed tofu, or vegetables in a small amount of the same flour you used for the batter. Shake off excess flour and dip in tempura batter. Shake off excess batter and fry in a neutral-tasting high-heat frying oil, such as canola, corn, safflower, peanut, or sunflower, until batter is golden-brown on all sides.

well strangely enough i was too lazy to getout my cookbooka nd find the recipe for this and was googling instead.  The recipe is actually call potato fritters, and now here is the recipe!

Peel potato and slice on mandolin or very very thinly. Dip into batter and deep fry.

Batter:

1/4 cup cornflour       1/2 cup of plain flour

1 tspn baking powder  1/4 tsp salt

1/2 cup of milk          

Stir cornflour, flour and salt in a bowl.  Gradually add milk, mixing until smooth.  Drop the items to be cooked in the batter, ensuring they are well coated.  Deep fry in hot oil until golden.  Drain on absorbent paper before serving.  Makes one cup of batter.