Everybody likes Potato Scallops, they are a great alternative to boring old mash! This recipe gives you a crispy, crunchy batter and makes these spuds good enough to be a meal in themselves!
Method
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Peel potatoes and cut into thin slices, about 3-4mm in width and dry well.
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Heat oil in a large saucepan on stove top.
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Sift flour, salt and pepper into a bowl and make a well in the centre.
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Gradually add water to make a semi-thick batter, beat until smooth with no lumps.
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Using tongs, drop each potato slice individually into the batter and coat. Drain excess batter from slice before frying.
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Deep fry potatoes a few at a time, until lightly golden.
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Remove from oil and drain on paper towel to absorb excess oil.
Recipe Hints and Tips:
- Potato Scallops are suitable to freeze for up to two months. Cook the potato scallop in the oil for around 30 seconds. Just enough for the batter to set, then seal in an airtight container between layers of baking paper. Defrost on a paper towel (this will soak up any extra moisture) until room temperature and then cook in oil until golden brown.
