Potato Scallops
Indulge in crispy, golden potato scallops that are perfect as a snack or side dish, delivering a satisfying crunch with every bite.
Ingredients
Batter Ingredients
- 100 g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt Plus extra for serving
- 150 ml cold water To keep the batter light
Potato Ingredients
- 500 g starchy potatoes Such as russets or Yukon Golds
- Vegetable oil For deep frying
Instructions
Preparation
- In a large bowl, combine the flour, baking powder, and salt. Slowly whisk in the cold water until the batter is smooth and free of lumps.
- Peel the potatoes and cut them into thin rounds, about 3-4 mm thick.
Cooking
- Heat the frying oil to 170°C / 325°F in a deep pan or fryer.
- Dip the potato slices into the batter, coating them well.
- Fry in small batches until crisp, golden, and fully cooked, about 4-5 minutes.
- Lift them out with a slotted spoon and drain on paper towels.
- Continue frying the remaining slices, then finish with a light sprinkle of sea salt before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat in an oven or air fryer to retain crispiness.