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

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:

4 potatoes
800g
2 cups self-raising flour
300g
1 tsp salt
5g
1/2 tsp black pepper
1g
2 cups sparkling water
460g
4 cups peanut oil
920g

Instructions:

1. Prepare the Potatoes:
- 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.
2. Mix the Batter:
- 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.
3. Heat the Oil:
- 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.
4. Coat and Fry the Potatoes:
- 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.
5. Drain and Season:
- 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.
6. Serve:
- 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 Size36 grams
Energy
Calories 150kcal7%
Protein
Protein 0.77g1%
Carbohydrates
Carbohydrates 5g2%
Fiber 0.38g1%
Sugar 0.11g0%
Fat
Fat 14g16%
Saturated 2.20g7%
Cholesterol 0.00mg-
Vitamins
Vitamin A 0.00ug0%
Choline 1.90mg0%
Vitamin B1 0.02mg2%
Vitamin B2 0.00mg0%
Vitamin B3 0.20mg1%
Vitamin B6 0.04mg2%
Vitamin B9 2.78ug1%
Vitamin B12 0.00ug0%
Vitamin C 2.32mg3%
Vitamin E 2.06mg14%
Vitamin K 0.84ug1%
Minerals
Calcium, Ca 2.48mg0%
Copper, Cu 0.02mg2%
Iron, Fe 0.15mg1%
Magnesium, Mg 4.32mg1%
Phosphorus, P 13mg1%
Potassium, K 54mg2%
Selenium, Se 0.93ug2%
Sodium, Na 30mg2%
Zinc, Zn 0.09mg1%
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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