Potato scallops take me right back to warm afternoons near the water. Growing up, this was the kind of snack you’d pick up wrapped in paper, still too hot to hold for long, the batter crisp and salty, the potato soft and comforting inside. Even now, whenever I make them at home, I’m reminded of those simple summer days.
This version is close to the classic shop-style scallop: thick batter, puffy outside, tender potato in the middle. They are at their best eaten as soon as they’re done, maybe with a bit of tomato sauce on the side and the kitchen window open to let in some fresh air. They feel like sun, salt, and weekends.
Why This Feels Special
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The batter fries into a crisp shell that isn’t heavy.
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The potato stays soft and warm inside.
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The ingredients are familiar and inexpensive.
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The method is straightforward once you get the hang of the temperature.
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They carry a sense of seaside memory and quiet comfort.
This is the kind of recipe you’ll be glad to have when the weather is warm and you want something that tastes like a small treat.
Ingredients You’ll Need
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Starchy potatoes (Sebago or Russet work well)
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Plain flour
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Cornflour
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Baking powder
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Salt
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Beer or very cold water
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Oil for frying
Starchy potatoes create a soft centre that holds up inside the batter. The mix of flour and cornflour keeps the coating crisp. Beer brings a gentle flavour and lightness, though very cold water works too. The batter should feel thick enough to cling to the potato instead of running off.
How to Make Them
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Prepare the Potatoes
Peel and slice the potatoes into rounds. They should be thick enough to hold their shape but not so thick that they stay firm inside after frying. -
Make the Batter
Whisk flour, cornflour, baking powder, and salt in a bowl. Add cold beer or cold water gradually. The batter should coat the back of a spoon. Rest the batter in the fridge for a few minutes. -
Heat the Oil
Warm oil in a deep pan. The oil should be hot enough that a drop of batter sizzles instantly. -
Coat the Potatoes
Dip each potato slice in the batter and let the excess drip back into the bowl. -
Fry the Scallops
Fry a few pieces at a time. They should turn golden and crisp. Let them drain on a wire rack so the bottoms don’t soften. -
Season
Sprinkle with salt while still warm.
The sound of that first crackle as they come out of the oil is its own reward.
Tips from My Kitchen
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Keep the batter cold; it helps the coating puff beautifully.
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Fry in small batches to maintain heat.
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Let the oil reheat between rounds.
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The batter should be thick. Thin batter won’t give that well-known scallop texture.
This is a recipe that rewards a bit of patience at the frying stage.
Make-Ahead and Storage
Potato scallops taste best straight from the oil.
For leftovers, place them in the refrigerator and reheat in a hot oven for about 10 minutes to bring back the crispness. They keep for up to two days.
Serving Ideas
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Tomato sauce on the side
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Lemon wedges for brightness
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Simple green salad for balance
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A cold beer or cider works naturally with this snack
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Serve them in a basket lined with baking paper for a relaxed feel
They don’t need much—just a plate, hungry hands, and maybe an open door to let the breeze in.
FAQs
Why are they called scallops or potato cakes?
It depends on where you grew up. Different regions use different names, though the idea is the same.
Can I use sweet potato instead?
Yes, but the flavour and texture will change. Classic scallops use white potatoes.
Can I use self-raising flour?
Yes, if using that flour, skip the baking powder.
Australian-Style Potato Scallops
Crispy on the outside with a fluffy potato center, these potato scallops taste just like the ones from an Aussie fish and chip shop.
Ingredients
- 2 large Sebago potatoes (or 3 medium), peeled
- 1 cup plain flour
- ¼ cup cornflour
- 1 teaspoon baking powder
- 1 teaspoon salt, plus more for serving
- 1 cup very cold beer or cold water (add a splash extra if needed for consistency)
- Vegetable or canola oil, for frying
Instructions
- Slice the peeled potatoes into rounds about 5 mm thick. Rinse under cold water to remove surface starch, then pat dry thoroughly with paper towel so they crisp rather than steam when fried.
- In a mixing bowl, whisk together the flour, cornflour, baking powder, and salt. Gradually pour in the cold beer or water, whisking until the batter is smooth and thick enough to coat a spoon without running off quickly.
- Heat the oil in a deep pan to about 180°C. If you don’t have a thermometer, test by dropping in a small bit of batter—if it sizzles and floats to the top, the oil is ready.
- Dip each potato slice into the batter, letting any excess drip back into the bowl. Carefully lower each slice into the hot oil, working in batches so they have space to puff. Cook for 3–4 minutes on each side, or until the batter turns golden and crisp.
- Lift the scallops out using tongs or a slotted spoon and set them on a rack to drain. While still hot, sprinkle generously with salt.
- Serve immediately with tomato sauce, malt vinegar, or lemon for dipping.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 322Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gSodium 709mgCarbohydrates 70gFiber 4gSugar 2gProtein 9g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
These potato scallops carry a sense of simple joy. They remind you that familiar ingredients can feel special when given time and attention. Whether you’re cooking them for a slow afternoon meal or sharing them at the table with friends, they bring a gentle feeling of ease. It’s the kind of food that asks you to sit for a moment and enjoy where you are.
