Prep 10 mins
Cook 10 mins
These are just batter coated vegies deep fried. Some call the scallops, others call them cakes...
- 700 g large old potatoes or 700 g pumpkin
- 2 cups self-raising flour
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 3⁄4 cups water
- oil (for deep frying)
- extra flour
- Peel and wash potatoes or pumpkin, cut into thin slices, about 1/8-inch in thickness, dry well. Sift flour, salt, pepper into bowl, make a well in center, gradually add water, mixing to a fairly thick coating batter; beat until smooth and free of lumps
- Coat potato or pumpkin slices lightly with extra flour, shake off excess. Dip each slice into prepared batter, making sure potato or pumpkin slices are well covered. Drain excess batter from each slice before frying.
- Heat oil in large pan (test heat of oil with a small piece of potato or pumpkin, as you would for potato chips or crisps); Deep-fry slices a few at a time, until lightly golden. Remove from oil, drain on absorbent paper. Increase heat of oil slightly, add the scallops, re-fry until rich golden brown. Drain again, sprinkle with salt.
I was checking to see if there was a potato scallop recipe here, and found yours! I dont have to make it to rate it, as it is almost the same as mine! The double frying is the key, and really draining them well afterwards. The only difference for me, is that I add an egg white to the batter.