Potato Scallops

Method

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1. Boil the potato slices in salted water for 4 minutes, until just tender at the edge but still holding their shape. Drain carefully and leave them to steam dry on a wire rack for 5 minutes.

   Mark done Start 4 min timer

2. Whisk the flour, baking powder and salt in a bowl. Pour in the cold soda water and whisk briefly to a smooth, thin batter.

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3. Heat the oil in a deep, heavy pan to 180°C / 350°F.

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4. Dip the slices one at a time in the batter, let the excess drip off and lower into the oil.

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5. Fry in batches of 4 or 5 for 3 to 4 minutes, turning once, until crisp and golden.

   Mark done Start 3 min timer

6. Drain on paper towels, sprinkle with salt and eat straight away.

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Chef’s Tips

• Dry the boiled slices well. A wet surface makes the batter slide off in the oil.
• Use very cold soda water and mix just before frying. The bubbles make the batter light.
• Do not crowd the pan. Too many at once drops the oil temperature and the batter turns greasy.

Pairing Suggestions

• Tomato sauce
• Chicken salt
• Battered fish

Storage & Reheating

Best eaten straight from the fryer. Reheat leftovers on a rack in a 200°C oven for 8 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.