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Potato Scallops
Cakes
Crispy, golden potato slices coated in a light batter, a beloved classic found in Australian fish and chip shops. The name 'scallop' is common in New South Wales, while they are known as 'potato cakes' in Victoria.
๐ง ์ฌ๋ฃ
- 4 large (approx. 800g) Potatoes(Choose floury varieties like Russets or Maris Piper for the best texture.)
- 150g (approx. 1 1/4 cups) Self-raising flour
- 200ml (approx. 3/4 cup + 2 tbsp) Cold water(Using very cold water helps create a crispier batter.)
- 1 tsp for batter, plus extra for seasoning Salt
- Approx. 1 litre (4 cups) Vegetable oil or other neutral oil for deep frying(Sufficient to reach a depth of at least 7-8 cm (3 inches) in your pot.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the potatoes: Peel the potatoes and slice them into rounds approximately 1cm (just under 1/2 inch) thick. Ensure the slices are relatively uniform in thickness for even cooking.
โฑ๏ธ 10 minutes - 2
Make the batter: In a medium bowl, whisk together the self-raising flour and 1 teaspoon of salt. Gradually add the cold water, whisking continuously until you achieve a smooth, thick batter. It should be thick enough to coat the back of a spoon but still pourable. If it's too thick, add a tablespoon more water; if too thin, a tablespoon more flour. Set aside.
โฑ๏ธ 5 minutes - 3
Heat the oil: Pour the oil into a deep, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 180ยฐC (355ยฐF). Use a thermometer to ensure accuracy. If you don't have a thermometer, test the oil by dropping a small piece of batter; it should sizzle immediately and float to the surface.
โฑ๏ธ 10-15 minutes - 4
Batter and fry the scallops: Working in batches to avoid overcrowding the pot, dip each potato slice into the batter, ensuring it's fully coated. Carefully lower the battered potato slices into the hot oil. Fry for approximately 5-6 minutes per batch, turning occasionally, until they are a deep golden brown and cooked through. The batter should be crisp and puffed.
โฑ๏ธ 15-20 minutes (total for all batches) - 5
Drain and season: Once golden and crisp, remove the potato scallops from the oil using a slotted spoon or spider strainer. Drain them on paper towels to absorb excess oil. Immediately sprinkle with additional salt while they are still hot. Serve piping hot.
โฑ๏ธ 2 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe name varies by state: 'Scallops' in New South Wales (NSW) and 'Potato Cakes' in Victoria (VIC).
- โA quintessential item at any Australian fish and chip shop.
- โFor an authentic taste, try seasoning with chicken salt after frying.
- โEnsure the oil is at the correct temperature; too low and they'll be greasy, too high and they'll burn before cooking through.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Season with chicken salt for a popular flavour variation.
- For a lighter option, you can bake the battered potato slices on a greased baking sheet at 200ยฐC (400ยฐF) until golden and tender, though the texture will differ from deep-fried.