RECIPES SIDE DISHES VEGETARIAN

Potato Scallops

Summary

Servings 24
Time Needed Prep
Cook
Ingredients 6
Difficulty Easy

Rating (click to rate)

3.4 based on 26 ratings.

Ingredients

  • 4 Potatoes peeled and thinly sliced
  • 2 cups Self Raising Flour
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 1.75 cups Water
  • 1 750 Millilitre Vegetable Oil for deep frying

Nutrition Information

Qty per
121g serve
Qty per
100g
Energy 113.63kcalcal 93.822016388612kcalcal
Protein 1gg 0.8256799822988gg
Fat (total) 9.0833333333333gg 7.4999265058807gg
 - saturated 0.675gg 0.55733398805169gg
Carbohydrate 7.3333333333333gg 6.0549865368578gg
 - sugars 0.16666666666667gg 0.13761333038313gg
Dietary Fibre 0.16666666666667gg 0.13761333038313gg
Sodium 133.33333333333mgmg 110.09066430651mgmg

Nutritional information does not include the following ingredients: Potatoes, Salt, Pepper, Water

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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

  1. Peel potatoes and cut into thin slices, about 3-4mm in width and dry well.

  2. Heat oil in a large saucepan on stove top.

  3. Sift flour, salt and pepper into a bowl and make a well in the centre.

  4. Gradually add water to make a semi-thick batter, beat until smooth with no lumps.

  5. Using tongs, drop each potato slice individually into the batter and coat. Drain excess batter from slice before frying.

  6. Deep fry potatoes a few at a time, until lightly golden.

  7. 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.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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