Potato scallops
Lunch | Australian
Potato scallops, also known as potato cakes or potato fritters, are a classic item at the local fish 'n' chip shop. They are made from thinly sliced potatoes that are coated in a batter and then fried until golden brown. You can serve them with a variety of different dipping sauces, but I think tartar sauce is the best option. Here's how to make it the recipe.
Ingredients
- 3 large Sebago potatoes
- 1 shallot, finely diced
- 8 cornichons, finely diced
- 3 tablespoons baby capers, roughly chopped
- small bunch of dill, finely chopped
- 100g mayonnaise
- zest of 1 lemon
- 200g plain flour, plus extra for dusting
- 200g white rice flour
- 1 tsp baking powder
- 1 tbsp honey
- 300ml vodka
- 300ml lager
- salt
- oil for frying (peanut oil recommended)
Directions
- Peel and wash your potatoes, then cut into disks about 1cm thick. Place them into a pot of cold water, season generously with salt, and set over high heat. Cook the potatoes for 5-6 minutes once the water is simmering or until just cooked but still holding their shape. Remove from water and place on a wire rack to steam and dry.
- Mix together the finely diced shallot, cornichons, chopped baby capers, dill, mayonnaise, and lemon zest. Set aside for later.
- In a large bowl, combine the plain flour, rice flour, baking powder, honey, and a pinch of salt. Gradually add the vodka and lager, whisking until just combined. Be careful not to over mix the batter.
- Heat oil to 180°C. Dust the potato slices with some extra flour, then dip into the batter. Carefully lower them into the hot oil and drizzle a little more batter over the top to create extra crunchy bits. Fry the potato scallops for 4-5 minutes or until golden and crispy. Remove from the oil and place onto a tray; season generously with salt.
- Serve the potato scallops piping hot with plenty of tartar sauce on the side.