Potato Scallops

Cook Time 30 minutes

Servings makes 12 scallops

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

Pat the potato slices dry and coat in flour. Shake off excess and set aside.

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.

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.

Working quickly, evenly dip the flour-coated scallops into the batter and shake excess off. Place in oil to deep fry.

Fry for 3-5 minutes until deep golden brown and the potato is cooked through.

Drain on a paper towel and season with salt and serve with chipotle mayo.