Description
Crispy and golden, these viral Potato Scallops are thick potato slices coated in a light, bubbly batter and deep-fried until perfectly crunchy on the outside while tender inside. A nostalgic Australian snack, they are simple to make and perfect for serving hot with a sprinkle of fine sea salt.
Ingredients
Potatoes
- 3 large, floury potatoes (such as russets)
Batter
- 1½ cups all-purpose flour
- 1 tsp. sea salt
- 1½ tsp. baking powder
- 1½ cups sparkling mineral water or club soda
Frying
- Vegetable or olive oil, for deep-frying
- Fine sea salt, for sprinkling
Instructions
- Preheat and prepare potatoes: Preheat your oven to 350°F. Peel the potatoes and cut them into ¾-inch thick rounds. Place these slices in a roasting pan and cover them well with boiling water. Cover the pan tightly with foil and bake in the oven for 15 minutes or until the potatoes are just tender when pierced with a fork.
- Cool the potatoes: Remove the pan from the oven and carefully take off the foil. Allow the potato slices to cool for 30 minutes in the hot water. Then use a slotted spatula to transfer the potato slices to a counter lined with clean tea towels, arranging them in a single layer. Let them cool further and dry until they are nearly dry to the touch, which helps the batter stick and prevents discoloration if not left too long.
- Heat the oil: Fill a deep-fryer or a large heavy-based saucepan one-third full with vegetable or olive oil. Heat the oil to 350°F; to test if ready, drop a bread cube into the oil and it should turn golden brown in about 15 seconds.
- Prepare the batter: In a mixing bowl, combine the all-purpose flour, 1 teaspoon of sea salt, and baking powder. Make a well in the center, then gradually pour in the sparkling mineral water or club soda while whisking continuously until you get a smooth, slightly thick batter.
- Batter and fry the potatoes: Working in batches, dip each potato slice fully into the batter to coat it. Carefully lower each coated slice into the hot oil. Fry for 7 to 8 minutes until the batter is deep golden and crisp on all sides.
- Drain and season: Use a slotted spatula to remove the fried potato scallops from the oil and drain them on paper towels to remove excess oil. Immediately sprinkle with fine sea salt to taste.
- Serving and keeping warm: Serve the potato scallops immediately while hot and crispy. If cooking multiple batches, keep the finished scallops warm in a low oven until ready to serve.
Notes
- Using sparkling mineral water or club soda in the batter creates a lighter, crispier coating with delightful bubbles.
- Ensure the potatoes are nearly dry before dipping in batter to improve adhesion and prevent sogginess.
- Maintain oil temperature at 350°F for even cooking and to avoid greasy scallops.
- Do not overcrowd the fryer, as that will reduce oil temperature and lead to soggy results.
- Use a slotted spatula for easy handling and draining of potato scallops.
