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Potato Scallops

These fried potato cakes are iconic in Australia for beachside holidays but now you can make them at home!
Prep Time 20 mins
Cook Time 10 mins


  • Roasting pan
  • Frying pan


  • 3 large potatoes peeled and sliced
  • 1.5 cups plain flour
  • 1.5 cups sparkling water mineral or soda
  • 1.5 teaspoons baking powder
  • 1 teaspoon salt


  • Preheat oven to 180 degrees and peel and slice your potatoes into 0.5cm or just over. Somewhere between half a cm - 80mm is ideal. Place into the bottom of a roasting tin, pour over with boiling water, cover tightly with foil and place in the oven for about 15 mins or until it starts to get tender
  • Once it has started to become tender (you don't want too soft as they will fall apart) you take a slotted spoon and place carefully out onto paper towel to dry off. You can also use tea towels to pat them dry
  • Into a bowl place the flour and baking powder and make a well with your whisk - slowly add in the mineral water until it's combined into a smooth batter
  • Heat your oil in a shallow fry pan (I used a deep wok and a shallow pan and both worked fine. I used both vegetable and rice bran oil and found the rice bran worked best. Test the oil is hot enough (I place the bottom of a wooden spoon into the oil and if it starts to bubble it's hot - you can try with a small piece of bread too if it starts to fry it's good to go). Fry for about 5-8 m ins in total until golden brown turning as you go.
  • Drain onto paper towel and sprinkle with fine salt at the end and eat immediately!