Potato scallops

Name: Potato scallops
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: Australian
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)

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Potato scallops

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.