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Sekai Gohan

Potato Scallops (Potato Cakes): Australian Deep-Fried Battered Potato Slices

Servings 4 servings

Finished potato scallops (potato cakes): golden battered potato rounds sprinkled with fine salt
Steps with photos

Ingredients

Ingredient Amount Role
Floury (roasting) potatoes, such as russet or King Edward 3 large, about 1⅔ lb (750 g) The body: fluffy inside the crust
Plain (all-purpose) flour 8 oz (225 g) Base of the batter
Sea salt 1 tsp Seasons the batter
Baking powder 1½ tsp Lightens and puffs the batter
Sparkling mineral water, soda water or beer 1½ cups plus 1 tbsp (375 ml) Fizz for a light batter
Mild-flavoured oil Enough to fill the pan one-third deep Deep-frying
Fine sea salt To taste Finishing

Steps

  1. 1Heat the oven and slice the potatoes

    Heat the oven to 355°F (180°C), or 320°F (160°C) for a fan-forced oven. Peel the potatoes and cut them into rounds ⅜ inch (1 cm) thick. Keep the thickness even across every slice so they all soften at the same rate. You are ready when you have a pile of pale, evenly cut rounds.

  2. 2Par-cook the slices under foil

    Lay the slices in a roasting tin and pour over boiling water until they are covered. Cover the tin tightly with foil and put it in the oven for 15 minutes. While it cooks, spread clean tea towels over the bench. Take the tin out when the slices have only just started to soften and still hold their shape.

  3. 3Cool and dry the slices

    Remove the foil and let the tin cool for 30 minutes. Lift the slices out with a slotted spoon and lay them on the tea towels in a single layer. Leave them until they are cool and feel dry to the touch. Move on as soon as they reach that point, because slices left sitting too long start to discolour.

  4. 4Heat the oil

    Pour oil into a deep heavy-based saucepan or deep-fryer until it is one-third full. Heat it gradually to 355°F (180°C). Without a thermometer, drop in a cube of bread. The oil is ready when the bread turns golden in 15 seconds.

  5. 5Whisk the batter

    Mix the flour, sea salt and baking powder in a large bowl and make a well in the centre. Pour the sparkling water (or beer) into the well a little at a time, whisking as you go. Keep whisking until the batter is smooth and slightly thick with no dry pockets of flour.

  6. 6Fry in batches

    Working in batches, dip each slice in the batter until it is fully coated. Lower the slices gently into the oil. Leave room between them so they don't crowd the pan. Fry for 7–8 minutes, until the batter is deep golden and very crisp.

  7. 7Drain, salt and eat

    Lift the scallops out with a slotted spoon and drain them on paper towels. Sprinkle them with fine salt while they are still hot. Eat them straight away. While you fry the remaining batches, keep the finished ones warm in a low oven. Done right, the crust crackles when you bite it and the centre is soft and steaming.