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Potato scallops

A recipe from the Good Food collection.

Ingredients

Murdoch Recipe Article Lead - narrow

Batter

  • 1 cup (125 g) self-raising flour
  • ¼ cup (30 g) cornflour
  • 1 teaspoon lemon juice
  • 1 tablespoon vegetable oil
  • 575 g large waxy or all-purpose potatoes, peeled and thinly sliced
  • plain flour, for coating
  • vegetable oil, for deep-frying

Method

1. To make the batter, sift the self-raising flour, cornflour and some salt and freshly ground black pepper into a large bowl. Make a well in the centre, then slowly whisk in ¾ cup (185 ml) water until the mixture forms a smooth paste. Add another 3 tablespoons water, the lemon juice and vegetable oil.

2. Pat the potatoes dry with paper towels. Place the flour in a shallow dish or plate. Coat the potato slices lightly in the flour, shaking off the excess. Dip each slice into the batter so it is evenly coated, draining off the excess before deep-frying.

3. Fill a deep, heavy-based pan a third full of oil and heat to 160°C (315°F) (a cube of bread dropped in the oil will brown in 30 seconds). Using metal tongs, gently lower a few potato scallops at a time into the hot oil and deep-fry until lightly golden. Drain on paper towels. When all the scallops have been fried, increase the oil temperature to 180°C (350°F)(a cube of bread dropped into the oil will brown in 15 seconds), add the scallops in batches again and fry for another 1–2 minutes, or until golden brown. Drain on paper towels and serve immediately. These potato scallops are delicious served with salt and lemon wedges.

Main ingredient:
Potato
Course:
Starter/Entree, Finger-food
Occasion:
Midweek dinner

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