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    You are in: Home / Recipes / Potato or Pumpkin Scallops or Cakes Recipe
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    Potato or Pumpkin Scallops or Cakes

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Delicious Bits's Note:

    These are just batter coated vegies deep fried. Some call the scallops, others call them cakes...

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    Units: US | Metric


    1. 1
      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
    2. 2
      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.
    3. 3
      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.

    Ratings & Reviews:

    • on July 14, 2008


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Potato or Pumpkin Scallops or Cakes

    Serving Size: 1 (228 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 237.5
    Calories from Fat 4
    Total Fat 0.5 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 925.1 mg
    Total Carbohydrate 51.3 g
    Dietary Fiber 3.7 g
    Sugars 1.0 g
    Protein 6.4 g

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