Substitute for refined white flour to make fried potato wedges crispy? I used to make potato wedges using refined flour, using this recipe. Basically refined flour and corn flour is used to provide extra crisp to potato wedges. The parboiled wedges are coated in a mixture from the flour and some seasonings, then frozen and deep-fried. 

But while net surfing I came across harmful effects of refined white flour. Is there a substitute for refined flour? Or are there other ways to get crispy wedges?
You could substitute any flour you like, the purpose of the coating is to give it some extra crisp when frying. I would suggest maybe rice flour or you could use whole wheat flour but the taste may be different. 

IMO, I would skip that step altogether though. A potato wedge is just a french fry cut in a different shape and we don't dredge french fries.