Potato Scallops

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Serves 12 · Ready in 30 min

Crispy, golden potato scallops coated in a light paprika and garlic batter, served with a smoky chipotle mayo for an irresistible snack or side.

Recipe

Serves 12 · Total 30m

Ingredients

• 2 large all purpose potatoes, cut into 1 cm slices
• 300g plain flour, plus extra for dusting
• 2 tsp baking powder
• 1 tsp salt
• ½ tsp paprika
• 1 tsp garlic powder
• 700ml sparkling water, icy cold
• 2L safflower oil or vegetable oil, for frying
• Salt, to season
• Chipotle mayo, for serving

Method

1. Pat the potato slices dry and coat in flour. Shake off excess and set aside.
2. Fill a large deep-sided pot, half way with vegetable oil and heat on medium-high heat. Oil should reach 180°C or if the oil rapidly bubbles around a submerged wooden spoon, the oil is ready for frying.
3. While oil heats, mix the flour, baking powder, salt, paprika and garlic powder in a large bowl. Whisk the cold sparkling water into the flour mix and ensure the mixture has no lumps. The texture should resemble thickened cream.
4. Working quickly, dip the flour-coated scallops evenly into the batter and shake off the excess. Place in oil to deep-fry.
5. Fry for 3-5 minutes until deep golden brown and the potato is cooked through.
6. Drain on a paper towel and season with salt and serve with chipotle mayo.