Potato scallops
Everybody likes potato scallops — and these, with their crispy, crunchy batter, are good enough to be a meal in themselves. The recipe makes about 30. Watch them disappear, just like magic!
INGREDIENTS
750g large old potatoes
2 cups self-raising flour
1 teaspoon salt
¼ teaspoon pepper
1¾ cups water
oil, for deep-frying
extra flour
METHOD
1. Peel and wash potatoes, cut into thin slices, about 3mm (1/8 in) in thickness, dry well. Sift flour, salt and pepper into bowl, make a well in centre, gradually add water, mixing to a fairly thick coating batter; beat until smooth and free of lumps.
2. Coat potato slices lightly with extra flour, shake off excess. Dip each slice into prepared batter, making sure potato slices are well covered. Drain excess batter from each slice before frying.
3. Heat oil in large pan (test heat of oil with a small piece of potato, as for potato chips); deep-fry potato slices, a few at a time, until lightly golden. Remove from oil, drain on absorbent paper. Increase heat of oil slightly, add the potato scallops, re-fry until rich golden brown. Drain again, sprinkle with salt.
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