- 100 gm saltbush leaves (see note)
- 1 kg (6-8) dutch cream potatoes, cut into 1cm-thick slices
- 1 tbsp vinegar powder (see note)
- 1 tbsp sea salt flakes or to taste
- 30 gm (¼ cup) tapioca flour
- 2 tbsp rice flour
- 1 tsp xanthan gum (see note)
- 1For 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).
- 2Heat 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.
- 3Increase 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