Viral Potato Scallops Recipe

I have to share one of my all-time favorite comfort snacks with you: the Viral Potato Scallops Recipe. I love how these crispy, golden potato rounds are dipped in a light, bubbly batter and fried until perfectly crunchy on the outside while remaining soft and fluffy inside. Whenever I make them, they vanish quickly because they strike such a satisfying balance of simple ingredients and irresistible flavor that keeps me coming back for more.

Why You'll Love This Viral Potato Scallops Recipe

From my first bite of this Viral Potato Scallops Recipe, I was hooked on the delicious contrast of textures and flavors. The fries have that irresistible crunch from the bubbly batter, thanks to the sparkling mineral water, but still let the tender, fluffy potato shine through. The subtle seasoning with sea salt enhances rather than overwhelms, making each mouthful perfectly savory and comforting.

What really makes this recipe approachable for me is how straightforward it is. Despite looking fancy and tasting like a crispy treat you'd find at a local fair, it’s made from just a handful of ingredients and requires minimal prep time. The boiling step before frying softens the potato slices just right, which means the frying process yields the best texture without overcomplicating the technique.

I always think of making these for relaxed family dinners, casual get-togethers, or even simple weeknight meals when I want something special without spending hours in the kitchen. What makes these potato scallops stand out is just how universally loved they are – kids adore them, adults can’t resist them, and they’re the ultimate crowd-pleaser every time.

Ingredients You'll Need

The beauty of this dish lies in its simplicity, using common ingredients that each play a vital role. The potatoes provide that soft, fluffy center, while the flour and baking powder make the batter irresistibly light and crisp. The sparkling mineral water is a secret weapon for that perfect airy coating, and a pinch of sea salt brings the flavors together.

• Floury potatoes: I always use russets for their fluffy texture which is perfect under a crisp batter.
• All-purpose flour: it forms the base of the batter, creating that beautiful golden crust.
• Sea salt: essential for seasoning both the batter and the final garnish—never underestimate a good pinch!
• Baking powder: it lightens the batter, helping it puff up and get delightfully crispy.
• Sparkling mineral water or club soda: this gives the batter its signature airy, bubbly texture that sets it apart.
• Vegetable or olive oil: for deep-frying—make sure it’s hot enough for the perfect golden crunch.
• Fine sea salt: to sprinkle after frying to enhance the flavors and add that finishing touch.

Directions

Step 1: Preheat your oven to 350°F. Peel your potatoes and cut them into ¾-inch thick rounds. Arrange the slices in a roasting pan, then cover them well with boiling water. Cover the pan tightly with foil and bake for 15 minutes, or until the potatoes are just tender when pierced with a fork.

Step 2: Remove the pan from the oven and carefully remove the foil. Let the potato slices cool for around 30 minutes. Then, using a slotted spatula, transfer them one by one onto a counter lined with clean tea towels, making sure they are in a single layer and have space to dry. This step is key—they need to be nearly dry to touch for the batter to stick properly and to prevent discoloration.

Step 3: While the potatoes cool, heat your oil in a deep fryer or a heavy-based saucepan filled to about one-third full. Heat it to 350°F. You can test the temperature by dropping a bread cube in—when it turns golden brown in about 15 seconds, it’s ready.

Step 4: Meanwhile, mix the flour, sea salt, and baking powder in a large bowl. Create a well in the center and gradually pour in the sparkling mineral water or club soda while whisking continuously until you have a smooth, slightly thick batter.

Step 5: Dip each potato round into the batter, allowing any excess to drip off. Carefully lower them into the hot oil in batches—do not overcrowd the pan. Fry for about 7 to 8 minutes until the batter turns a deep golden brown and the scallops are crispy.

Step 6: Use a slotted spoon to transfer the fried potato scallops onto paper towels to drain any excess oil. While still hot, sprinkle generously with fine sea salt.

Step 7: Serve immediately for the best crunch and flavor. If making in batches, keep the cooked scallops warm in a low oven while frying the rest.

Servings and Timing

This Viral Potato Scallops Recipe makes about 4 servings, perfect for sharing with friends or family. The prep time is roughly 12 minutes, mainly for peeling and slicing the potatoes, while the total cooking time including boiling, drying, batter prep, and frying comes to about 35 minutes. Altogether, you’re looking at around 47 minutes from start to finish. There’s also a brief resting time while the potatoes cool after par-boiling, making it a wonderfully hands-off moment.

How to Serve This Viral Potato Scallops Recipe

I love serving these Viral Potato Scallops hot and crispy straight out of the fryer. They pair beautifully with classic condiments like tomato ketchup, garlic aioli, or a tangy vinegar dip to cut through their richness. For a heartier meal, I often complement them with a fresh garden salad or some crunchy coleslaw on the side to balance those deep-fried flavors.

When it comes to garnishing, a simple sprinkle of finely chopped fresh herbs like parsley or chives adds a lovely pop of color and a hint of freshness, elevating the presentation. If you’re entertaining, arranging the scallops on a large platter with some lemon wedges and small bowls of dipping sauces transforms this humble recipe into a crowd-pleasing appetizer.

For drinks, I like pairing these potato scallops with a crisp white wine such as Sauvignon Blanc or a light, refreshing beer to complement the salty crunch. Non-alcoholic options like sparkling lemonade or iced tea also work wonderfully. Whether it’s a casual weekend snack, a party finger food, or an indulgent side for dinner, these scallops shine best served warm straight out of the oil.

Variations

I often play around with this recipe to suit different tastes and dietary preferences. If you want a gluten-free version, try substituting the all-purpose flour with a gluten-free blend—the results are still satisfyingly crispy. For a vegan twist, the recipe is already plant-based, so it’s naturally perfect, but you can experiment with adding spices to the batter like smoked paprika or garlic powder for extra flavor.

Another variation I love is swapping the sparkling mineral water for a flavored soda like ginger ale or lemon-lime soda to introduce a subtle twist. If you’re feeling adventurous, trying out different potato varieties such as Yukon Golds can change the texture slightly, providing a creamier center beneath that crisp crust.

Instead of deep-frying, I’ve also had success baking the battered potato slices on a well-oiled tray in a hot oven until crisp, for a lighter version. The texture isn’t exactly the same, but it’s a good alternative if you want less oil and still want to enjoy this Viral Potato Scallops Recipe.

Storage and Reheating

Storing Leftovers

If you have any leftover potato scallops, I recommend storing them in an airtight container lined with paper towels to absorb excess moisture. They’ll keep well in the fridge for up to 2 days. To avoid sogginess, try to cool them completely before refrigerating. However, they’re best enjoyed fresh whenever possible.

Freezing

Freezing is possible but not my favorite option for preserving the crispy texture. If you want to freeze them, lay the cooked scallops in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They can keep frozen for up to 1 month. When ready to eat, reheat directly from frozen for better texture.

Reheating

The best way I’ve found to reheat these potato scallops is in a hot oven or air fryer at around 375°F. This method crisps up their batter again without drying out the potato. Avoid microwaving if you want to keep that crunch—microwaves tend to make fried foods soggy. Reheating takes about 7 to 10 minutes, and they taste almost as good as freshly made.

FAQs

Can I use regular water instead of sparkling mineral water?

You could, but the sparkling mineral water or club soda is what helps create that light, bubbly batter. Using still water will make the batter denser and less crispy. For best results, I recommend sticking with sparkling water.

What’s the difference between potato scallops and regular fries?

Potato scallops are thick potato slices dipped in batter and deep-fried, resulting in a crispy exterior and fluffy interior. Regular fries are usually thinner strips of potato fried without batter, so their texture and taste differ significantly.

Can I prepare the potatoes in advance?

You can par-boil and dry the potato slices a few hours ahead, covering them tightly to prevent drying out. However, battering and frying are best done close to serving time to maintain crispiness and freshness.

What oil is best for frying potato scallops?

I prefer using vegetable oil or light olive oil because they have a high smoke point and neutral flavor. Avoid strong-flavored oils as they can overpower the delicate batter and potato taste.

How do I know when the oil is hot enough?

The easiest way is to drop in a small piece of bread; if it turns golden brown in about 15 seconds, the oil is ready. Using a cooking thermometer to reach 350°F is the most precise way I use to ensure perfect frying temperature.

Conclusion

I truly encourage you to try this Viral Potato Scallops Recipe because it’s a perfect combination of comfort food and indulgence with surprisingly simple ingredients. Every time I make them, they delight everyone around the table with their addictive crunch and fluffy potato centers. Whether it’s for a fun snack or a special side, these potato scallops have become one of my personal favorites, and I’m excited for you to enjoy them just as much!

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