Meet the tastiest potato recipe to come through our Test Kitchen this year. Australian-style potato scallops are tender, golden, and utterly delicious. We'll show you how to make this favorite at home, including tips for making the lightest batter.
What Are Australian Potato Scallops?
Potato scallops are popular at restaurants across Australia. They are also called potato fritters or potato cakes. You'll commonly see them at shops that sell fish and chips. Potato scallops are slices of cooked potato that's battered and deep-fried. Try serving them with chicken salt, as they do in Australia!
Potato Scallop Ingredients
Here's a look at what you'll need to make homemade potato scallops. There are three main components to the dish.
- Potatoes: Our Test Kitchen recipe testers preferred the flavor and texture of Russet potatoes in this recipe. You'll need about 4 medium-sized potatoes.
- Batter: To make the light batter, mix up flour, baking powder, salt, and club soda. The carbonation helps ensure the batter stays light and fries up crispy.
- Oil: Choose a neutral oil for frying, like vegetable oil. You can also use shortening.
How to Serve Australian-Style Potato Scallops
You can serve potato scallops with your favorite dipping sauce. Our recipe testers tried them with ketchup, mayo, ranch dressing, and mustard. They're all delicious. Our Test Kitchen recommends you avoid dunking or tossing them in sauce, as they'll get soggy quickly. Serve them alongside your favorite main dish, along with a fresh green salad or roasted veggies.
Ingredients
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1 1/2 pounds medium russet potatoes (about 4)
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2 teaspoons salt, divided, plus more for serving
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1 tablespoon vegetable oil or shortening for deep-fat frying
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1 1/2 cups all purpose flour
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1 1/2 teaspoons baking powder
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12 fluid ounces club soda or sparkling mineral water
Directions
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Peel potatoes and cut into 3/4-inch thick slices. Place potato slices in a 3-quart saucepan. Cover with water. Add 1 1/2 teaspoons of salt. Bring to boiling over high heat. Reduce heat to medium. Simmer, covered, until potatoes are fork-tender, 8 to 10 minutes. Drain potatoes and lay out on a tray until cool to the touch, about 10 minutes.
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In a 3-quart saucepan or deep-fat fryer heat 2 inches of vegetable oil to 375°F.
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Meanwhile, prepare batter. In a medium bowl combine flour, baking powder, and 1/2 teaspoon of the salt. Gradually add club soda. Whisk until smooth. Dip potatoes into batter, turning to coat all sides.
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Preheat oven to 180° F. Fry potatoes, one-fourth at a time, for 4 to 6 minutes or until tender and light brown. Transfer potatoes to a wire rack set on a baking sheet, arranging them in a single layer. Sprinkle with salt. Keep warm in the pre-heated oven until all batches are done. Best if served immediately.
Nutrition Facts (per serving)
| 367 | Calories |
| 4g | Fat |
| 73g | Carbs |
| 9g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 366.6 | |
| % Daily Value * | |
| Total Fat 4.1g | 5% |
| Saturated Fat 0.4g | 2% |
| Cholesterol 0mg | 0% |
| Sodium 1265.9mg | 55% |
| Total Carbohydrate 72.7g | 26% |
| Dietary Fiber 5.2g | 19% |
| Total Sugars 2g | |
| Protein 9.3g | 19% |
| Vitamin D 0mcg | 0% |
| Vitamin C 14.1mg | 16% |
| Calcium 152.1mg | 12% |
| Iron 4.2mg | 23% |
| Potassium 986.3mg | 21% |
| Fatty acids, total trans 0.1g | |
| Vitamin D 0IU | |
| Alanine 0.3g | |
| Arginine 0.4g | |
| Ash 6.5g | |
| Aspartic acid 1.2g | |
| Caffeine 0mg | |
| Carotene, alpha 0mcg | |
| Choline, total 30.4mg | |
| Copper, Cu 0.3mg | |
| Cystine 0.2g | |
| Energy 1537.5kJ | |
| Fluoride, F 104.5mcg | |
| Folate, total 130mcg | |
| Glutamic acid 2.4g | |
| Glycine 0.3g | |
| Histidine 0.2g | |
| Isoleucine 0.3g | |
| Leucine 0.5g | |
| Lysine 0.3g | |
| Methionine 0.2g | |
| Magnesium, Mg 61.8mg | |
| Manganese, Mn 0.7mg | |
| Niacin 5.1mg | |
| Phosphorus, P 209.2mg | |
| Pantothenic acid 0.9mg | |
| Phenylalanine 0.4g | |
| Phytosterols 8.5mg | |
| Proline 0.7g | |
| Retinol 0mcg | |
| Selenium, Se 16.7mcg | |
| Serine 0.4g | |
| Starch 29.7g | |
| Theobromine 0mg | |
| Threonine 0.3g | |
| Vitamin E (alpha-tocopherol) 0.5mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.3g | |
| Valine 0.4g | |
| Vitamin A, IU 17IU | |
| Vitamin A, RAE 1.7mcg | |
| Vitamin B-12 0mcg | |
| Vitamin B-6 0.6mg | |
| Vitamin K (phylloquinone) 10.3mcg | |
| Water 221g | |
| Zinc, Zn 0.9mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
