Homemade battered potato scallops
Indulge in crispy, golden perfection with our Homemade Battered Potato Scallops recipe. Made with thinly sliced potatoes dipped in a savory batter of self-raising flour, salt, pepper, and sparkling water, then fried to crunchy goodness in peanut oil. Perfect for a delightful snack or side dish. Try it today!
- 08 Mar 2025
- Cook time 15 min
- Prep time 10 min
- 68 Servings
- 6 Ingredients
Homemade battered potato scallops are a delicious and crispy treat that can be enjoyed as a snack or a side dish. This recipe uses simple ingredients and a straightforward process to create perfectly golden and crispy potato scallops that are sure to be a hit with your family and friends.
Ingredients:
Instructions:
- Wash and peel the potatoes.
- Slice the potatoes into even, thin rounds, about 1/4 inch (6mm) thick. Try to keep the slices uniform for even cooking.
- In a large bowl, combine the self-raising flour, salt, and black pepper.
- Gradually add the sparkling water to the flour mixture, whisking continuously until you get a smooth, thick batter. The batter should be the consistency of thick cream.
- Pour the peanut oil into a deep fryer or a large, heavy-bottomed pot. The oil should be about 2 inches (5 cm) deep.
- Heat the oil to 350°F (175°C). You can use a kitchen thermometer to check the temperature. If you don't have one, drop a small bit of batter into the oil; it should sizzle and rise to the surface immediately.
- Once the oil is hot, dip each potato slice into the batter, ensuring it is completely coated.
- Carefully drop the battered potato slice into the hot oil. Continue this process with a few more slices, but be careful not to overcrowd the pot.
- Fry the potato slices for about 2-3 minutes on each side, or until they are golden brown and crispy.
- Use a slotted spoon to remove the potato scallops from the oil and place them on a plate lined with paper towels to drain any excess oil.
- Repeat the frying process with the remaining potato slices.
- Serve the potato scallops hot, with your choice of dipping sauces or a sprinkle of extra salt if desired.
Tips:
- Ensure the oil is at the right temperature (approximately 180°C or 350°F) before frying to achieve the perfect crispy texture.
- Pat the potato slices dry before battering to remove excess moisture and help the batter adhere better.
- Use sparkling water for the batter to add lightness and create an airy, crispy coating.
- Do not overcrowd the frying pan; cook in batches if necessary to ensure even cooking and prevent the temperature of the oil from dropping.
- Drain the fried potato scallops on paper towels to remove excess oil and keep them crispy.
By following this recipe, you'll be able to create mouth-watering homemade battered potato scallops that are crispy on the outside and tender on the inside. With just a few ingredients, you can enjoy this delightful dish anytime. Serve them with your favorite dipping sauce and enjoy the taste of homemade goodness.
| Nutrition Facts | |
|---|---|
| Serving Size | 36 grams |
| Energy | |
| Calories 150kcal | 7% |
| Protein | |
| Protein 0.77g | 1% |
| Carbohydrates | |
| Carbohydrates 5g | 2% |
| Fiber 0.38g | 1% |
| Sugar 0.11g | 0% |
| Fat | |
| Fat 14g | 16% |
| Saturated 2.20g | 7% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.00ug | 0% |
| Choline 1.90mg | 0% |
| Vitamin B1 0.02mg | 2% |
| Vitamin B2 0.00mg | 0% |
| Vitamin B3 0.20mg | 1% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 2.78ug | 1% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 2.32mg | 3% |
| Vitamin E 2.06mg | 14% |
| Vitamin K 0.84ug | 1% |
| Minerals | |
| Calcium, Ca 2.48mg | 0% |
| Copper, Cu 0.02mg | 2% |
| Iron, Fe 0.15mg | 1% |
| Magnesium, Mg 4.32mg | 1% |
| Phosphorus, P 13mg | 1% |
| Potassium, K 54mg | 2% |
| Selenium, Se 0.93ug | 2% |
| Sodium, Na 30mg | 2% |
| Zinc, Zn 0.09mg | 1% |
| Water | |
| Water 16g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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