By Delicious Bits on August 24, 2006
"These are just batter coated vegies deep fried. Some call the scallops, others call them cakes..."
Serving Size: 1 (228 g)
Servings Per Recipe: 6
"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."