Homemade battered potato scallops
Homemade battered potato scallops are thin rounds of potato coated in a light batter, deep-fried until golden and crispy. This straightforward recipe yields a delicious snack or side dish that is loved by many.
Cook time 15 min
Prep time 10 min
Ingredients:
4 potatoes2 cups self-raising flour
1 tsp salt
1/2 tsp black pepper
2 cups sparkling water
4 cups peanut oil
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.
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.
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.
Homemade battered potato scallops FAQ:
The ideal frying temperature is 350°F (175°C). You can use a kitchen thermometer to ensure accuracy, or test the oil by dropping a small bit of batter in; it should sizzle and rise immediately.
Fry each potato slice for about 2-3 minutes on each side, or until they are golden brown and crispy. Adjust the time slightly based on the thickness of your slices.
Yes, you can store leftover potato scallops in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes to restore crispiness.
You can substitute peanut oil with other high smoke point oils such as vegetable oil, canola oil, or sunflower oil. Avoid using oils with strong flavors that could overpower the taste.
Self-raising flour provides the necessary leavening agents, which help the batter become light and crispy when fried. If you don't have self-raising flour, you can make your own by adding 1 1/2 teaspoons of baking powder per cup of all-purpose flour.
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.
Nutrition per serving
68 ServingsCalories 150kcal
Protein 0.77g
Carbohydrates 5g
Fiber 0.38g
Sugar 0.11g
Fat 14g
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