Chefs' Recipes

Poly’s potato scallops

This riff on the classic Australian snack by Poly's head chef Mat Lindsay is a more grown-up version, but just as moreish.
Potato scallops

Potato scallops

Ben Dearnley
4
30M
30M
1H

“A classic Australian snack. Potato scallops (also known as potato cakes in many states) are usually made with beer batter, but we use a tapioca flour batter, which is gluten-free and helps them stay crisp, even when coated with sauce,” says Poly’s Mat Lindsay. “These particular scallops taste just like salt and vinegar chips.”

Ingredients

Tapioca flour batter

Method

Main

1.For tapioca flour batter, blend ingredients and 300ml cold water with a hand-held blender (or in a blender) until batter turns white and is thick and well combined (30 seconds).
2.Heat oil in a deep-fryer or a deep saucepan to 160°C. Deep-fry saltbush in batches until dark and crisp (2-3 minutes; be careful, hot oil will spit), remove with a slotted spoon and drain on paper towels.
3.Increase oil temperature to 180°C. Place rice flour and batter in separate bowls. Dust potatoes thinly but thoroughly with rice flour, then coat with batter. Gently lower battered potatoes into hot vegetable oil in batches, keeping slices from touching until batter sets (2-3 minutes; be careful, hot oil will spit). Fry scallops, turning occasionally until batter is crisp, and potato is tender and light golden (2-5 minutes). Remove with a slotted spoon and drain on paper towels. Season with vinegar powder and sea salt while still hot. Top with crisp saltbush and serve with aïoli.

Saltbush leaves are available from select specialist greengrocers. Vinegar powder is available from Japanese food shops. Xanthan gum is available from health-food shops.

Drink Suggestion: Beal & Co. chenin blanc, Adelaide Hills. Drink suggestion by Julien Dromgool

Notes

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