The Best Ever Homemade Potato Cakes!Or Potato Scallop if You Prefer!

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  • The Best Ever Homemade Potato Cakes!

We had the most amazing fish and chip shop that sold the most amazing potato cake. The potato was thick, perfectly cooked through, and the batter was thick and crunchy, it was potato cake heaven! And then they sold the…

We had the most amazing fish and chip shop that sold the most amazing potato cake.

The potato was thick, perfectly cooked through, and the batter was thick and crunchy, it was potato cake heaven! And then they sold the shop…

Dreams were shattered, taste buds disappointed, hopes dashed!

So, recipe developer that I am, I set out to create the best ever potato cake known to man, and guess what? I succeeded! Better yet, these suckers freeze a treat!

The Best Ever Homemade Potato Cakes! | Stay At Home Mum

So, buckle up potato cake and potato scallop lovers because I am about to rock your world!

It’s hard to give an exact measure of ingredients with this recipe, all flours mix a little differently and all potatoes are different sizes.

But you can start with the below and add more flour and water if needed…

serves
4
time needed
prep cook
ingredients
4
difficulty
Easy
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Ingredients

  • 1 cup Water enough for a thick batter, just add a little at a time
  • 4 Potatoes
  • 1 Tsp Good Quality Salt
  • 4 cups Plain Flour


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Method

Peel those potatoes my friends, potato skin does not belong in a potato cake!

Then slice into circles about 1.5 cms thick.

Now, pop them in a microwave-safe container with a couple of cms of water and nuke those babies for about 5 mins.

Drain and set aside in a single layer to dry out and cool.

To make the batter, put the flour and salt in a bowl and slowly add the water, whisking, until you get a thick but still flowing consistency. Thickness is important if it’s too runny your batter will disappoint. This is how you get a nice crunchy batter with those little extra nobbly bits to nibble off.

Now, heat a deep fryer to 140°C and get yourself a large cake cooling rack with paper towel underneath it to catch the draining oil.

Dip those cooled potato circles one at a time into the batter and then lower them into the deep fryer slowly so they don’t stick to the bottom of the basket and fry them until the batter is set, but not colouring too much. About 4 mins should do it.

Remove from the oil, place on the rack and cool.

Crank the heat up to 190°C.

Dip the cooled potato cakes in more batter and put those babies back in the hotter oil until they are golden brown and super crispy.

Drain,  sprinkle over some good quality salt and enjoy!

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