I'm adding 3 recipes and included is the real potato scallops my family's favourite.

Ingredients​

• 3 large potatoes about 750 g
• mild-flavoured oil, for deep-frying I use vegetable oil
• 1½ cups plain flour
• 1 tsp sea salt
• 1½ tsp baking powder
• 375 ml 1½ cups sparkling mineral water, soda water or beer
• fine sea salt, for sprinkling

Instructions​

Cooling time: 40 minutes
Preheat the oven to 180°C (350°F).

Peel the potatoes and cut into slices 1 cm (¾ inch) thick. Place in a roasting tin and cover well with boiling water. Cover tightly with foil and cook for 15 minutes, or until just beginning to become tender. Meanwhile, line your work bench with clean tea towels or paper towels
Remove the roasting tin from oven. Carefully remove the foil, then allow to cool for 30 minutes. Use a slotted spatula to carefully transfer the potato slices to your prepared bench, placing them in a single layer, then leaving until cool and fairly dry to the touch. Keep an eye on them because if left too long they will discolour.
One-third fill a deep-fryer or large heavy-based saucepan with oil and heat until a cube of bread dropped into the oil turns golden brown in 15 seconds.
Combine the flour, salt and baking powder in a bowl and make a well in the centre. Gradually pour in the mineral water or beer as you gently whisk to combine, until you have a smooth and thickish batter.
Working in batches, dip the potato slices into the batter and cook for 7–8 minutes, or until the batter is deep golden and very crisp.
Drain on paper towel and sprinkle with fine sea salt. Serve immediately, or keep warm in a low oven while you cook the remaining potato scallops.

POTATO FRITTERS

INGREDIENTS​

• 2 Potatoes, peeled
• 1 Zucchini optional
• ½ Brown finely diced
• 1 Egg
• 1 cup Grated Cheddar Cheese
• ½ cup Self Raising Flour
• ½ cup Milk (cows or plant based - up to you)
• 1 teaspoon Garlic Powder
• Salt & Pepper, to taste
• Olive Oil, for frying

Method :

1. Grate the zucchini and potato into a colander and leave for 10 mins to drain in the sink. Squeeze out extra moisture by wringing with your hands and placing it into a clean mixing bowl.
2. Add egg, onion, cheese, garlic powder, salt and pepper to the mixing bowl and stir well to combine.
3. Sprinkle flour over the top (around the entire bowl, not just one spot) and mix until combined. Next add milk in and mix until combined.
4. Heat oil in frying pan on medium heat. Place a heaping tablespoon of the mixture in the pan and flatten with the back of the spatula.
5. Repeat with the remaining mixture, cooking in batches without overcrowding the pan (I usually fit 4 fritters each batch). Cook for 3-4 minutes each side until golden and crispy. Serve immediately.

POTATO CAKES

Ingredients​

Potato cakes

• 1 kilogram sebago potatoes, peeled, chopped coarsely
• 4 green onions, sliced thinly
• 4 bacon rashers (280g), rind removed, chopped finely
• 1/3 cup (40g) coarsely grated cheddar cheese
• 2 tablespoon sour cream
• 1/2 cup (75g) plain flour
• 50 gram butter
• 2 tablespoon olive oil

METHOD:

• Boil, steam or microwave potato until tender; drain. Mash potato in large bowl until smooth.
• 
  Meanwhile, cook onion and bacon in small non-stick frying pan, stirring, until bacon is crisp. Add bacon mixture to potato with cheese and sour cream; stir to combine.
• 
  Using floured hands, shape potato mixture into 12 patties; roll in flour, shake off excess.
• 
  Heat butter and oil in large frying pan; cook potato cakes, in batches, until browned lightly both sides. Serve with lemon wedges, if desired.

So there you have it folks potato scallops are different too fritters and cakes

 

[mark godwin]

I'm adding 3 recipes and included is the real potato scallops my family's favourite.

View attachment 11695

Ingredients​

• 3 large potatoes about 750 g
• mild-flavoured oil, for deep-frying I use vegetable oil
• 1½ cups plain flour
• 1 tsp sea salt
• 1½ tsp baking powder
• 375 ml 1½ cups sparkling mineral water, soda water or beer
• fine sea salt, for sprinkling

Instructions​

Cooling time: 40 minutes
Preheat the oven to 180°C (350°F).

Peel the potatoes and cut into slices 1 cm (¾ inch) thick. Place in a roasting tin and cover well with boiling water. Cover tightly with foil and cook for 15 minutes, or until just beginning to become tender. Meanwhile, line your work bench with clean tea towels or paper towels
Remove the roasting tin from oven. Carefully remove the foil, then allow to cool for 30 minutes. Use a slotted spatula to carefully transfer the potato slices to your prepared bench, placing them in a single layer, then leaving until cool and fairly dry to the touch. Keep an eye on them because if left too long they will discolour.
One-third fill a deep-fryer or large heavy-based saucepan with oil and heat until a cube of bread dropped into the oil turns golden brown in 15 seconds.
Combine the flour, salt and baking powder in a bowl and make a well in the centre. Gradually pour in the mineral water or beer as you gently whisk to combine, until you have a smooth and thickish batter.
Working in batches, dip the potato slices into the batter and cook for 7–8 minutes, or until the batter is deep golden and very crisp.
Drain on paper towel and sprinkle with fine sea salt. Serve immediately, or keep warm in a low oven while you cook the remaining potato scallops.

POTATO FRITTERS

View attachment 11702

INGREDIENTS​

• 2 Potatoes, peeled
• 1 Zucchini optional
• ½ Brown finely diced
• 1 Egg
• 1 cup Grated Cheddar Cheese
• ½ cup Self Raising Flour
• ½ cup Milk (cows or plant based - up to you)
• 1 teaspoon Garlic Powder
• Salt & Pepper, to taste
• Olive Oil, for frying

Method :

1. Grate the zucchini and potato into a colander and leave for 10 mins to drain in the sink. Squeeze out extra moisture by wringing with your hands and placing it into a clean mixing bowl.
2. Add egg, onion, cheese, garlic powder, salt and pepper to the mixing bowl and stir well to combine.
3. Sprinkle flour over the top (around the entire bowl, not just one spot) and mix until combined. Next add milk in and mix until combined.
4. Heat oil in frying pan on medium heat. Place a heaping tablespoon of the mixture in the pan and flatten with the back of the spatula.
5. Repeat with the remaining mixture, cooking in batches without overcrowding the pan (I usually fit 4 fritters each batch). Cook for 3-4 minutes each side until golden and crispy. Serve immediately.

POTATO CAKES

View attachment 11703

Ingredients​

Potato cakes

• 1 kilogram sebago potatoes, peeled, chopped coarsely
• 4 green onions, sliced thinly
• 4 bacon rashers (280g), rind removed, chopped finely
• 1/3 cup (40g) coarsely grated cheddar cheese
• 2 tablespoon sour cream
• 1/2 cup (75g) plain flour
• 50 gram butter
• 2 tablespoon olive oil

METHOD:

• Boil, steam or microwave potato until tender; drain. Mash potato in large bowl until smooth.
• 
  Meanwhile, cook onion and bacon in small non-stick frying pan, stirring, until bacon is crisp. Add bacon mixture to potato with cheese and sour cream; stir to combine.
• 
  Using floured hands, shape potato mixture into 12 patties; roll in flour, shake off excess.
• 
  Heat butter and oil in large frying pan; cook potato cakes, in batches, until browned lightly both sides. Serve with lemon wedges, if desired.

So there you have it folks potato scallops are different too fritters and cakes

everything tastes better with bacon !!!!!!!!!!

 

[Sethia Soliman]

OK, I love potatoes and I love how you included three different recipes using them. HAHAHA! You're heaven-sent.

 

[DEL boy]

Simple one from back home (Yorkshire). Thinly slice a medium to large peeled potato, place a slice of fish between two pieces (season to taste), dip into a batter of your choice, and deep fry. We called them fish scones.

 

[Thecheesequeen]

I know there’s debate raging in Australia about the names - scallops, cakes and fritters. It’s always puzzled me. If we say banana fritters, pineapple fritters, etc, then why not potato fritters? Two (or more) nations (or states) divided by a common language! I’m in NZ at the moment, and had a potato fritter with my fish and chips. Regardless of what you call them, your recipes sound great. I’ll try the potato cake one when I get back to Oz.

 

[Observer]

I'm adding 3 recipes and included is the real potato scallops my family's favourite.

View attachment 11695

Ingredients​

• 3 large potatoes about 750 g
• mild-flavoured oil, for deep-frying I use vegetable oil
• 1½ cups plain flour
• 1 tsp sea salt
• 1½ tsp baking powder
• 375 ml 1½ cups sparkling mineral water, soda water or beer
• fine sea salt, for sprinkling

Instructions​

Cooling time: 40 minutes
Preheat the oven to 180°C (350°F).

Peel the potatoes and cut into slices 1 cm (¾ inch) thick. Place in a roasting tin and cover well with boiling water. Cover tightly with foil and cook for 15 minutes, or until just beginning to become tender. Meanwhile, line your work bench with clean tea towels or paper towels
Remove the roasting tin from oven. Carefully remove the foil, then allow to cool for 30 minutes. Use a slotted spatula to carefully transfer the potato slices to your prepared bench, placing them in a single layer, then leaving until cool and fairly dry to the touch. Keep an eye on them because if left too long they will discolour.
One-third fill a deep-fryer or large heavy-based saucepan with oil and heat until a cube of bread dropped into the oil turns golden brown in 15 seconds.
Combine the flour, salt and baking powder in a bowl and make a well in the centre. Gradually pour in the mineral water or beer as you gently whisk to combine, until you have a smooth and thickish batter.
Working in batches, dip the potato slices into the batter and cook for 7–8 minutes, or until the batter is deep golden and very crisp.
Drain on paper towel and sprinkle with fine sea salt. Serve immediately, or keep warm in a low oven while you cook the remaining potato scallops.

POTATO FRITTERS

View attachment 11702

INGREDIENTS​

• 2 Potatoes, peeled
• 1 Zucchini optional
• ½ Brown finely diced
• 1 Egg
• 1 cup Grated Cheddar Cheese
• ½ cup Self Raising Flour
• ½ cup Milk (cows or plant based - up to you)
• 1 teaspoon Garlic Powder
• Salt & Pepper, to taste
• Olive Oil, for frying

Method :

1. Grate the zucchini and potato into a colander and leave for 10 mins to drain in the sink. Squeeze out extra moisture by wringing with your hands and placing it into a clean mixing bowl.
2. Add egg, onion, cheese, garlic powder, salt and pepper to the mixing bowl and stir well to combine.
3. Sprinkle flour over the top (around the entire bowl, not just one spot) and mix until combined. Next add milk in and mix until combined.
4. Heat oil in frying pan on medium heat. Place a heaping tablespoon of the mixture in the pan and flatten with the back of the spatula.
5. Repeat with the remaining mixture, cooking in batches without overcrowding the pan (I usually fit 4 fritters each batch). Cook for 3-4 minutes each side until golden and crispy. Serve immediately.

POTATO CAKES

View attachment 11703

Ingredients​

Potato cakes

• 1 kilogram sebago potatoes, peeled, chopped coarsely
• 4 green onions, sliced thinly
• 4 bacon rashers (280g), rind removed, chopped finely
• 1/3 cup (40g) coarsely grated cheddar cheese
• 2 tablespoon sour cream
• 1/2 cup (75g) plain flour
• 50 gram butter
• 2 tablespoon olive oil

METHOD:

• Boil, steam or microwave potato until tender; drain. Mash potato in large bowl until smooth.
• 
  Meanwhile, cook onion and bacon in small non-stick frying pan, stirring, until bacon is crisp. Add bacon mixture to potato with cheese and sour cream; stir to combine.
• 
  Using floured hands, shape potato mixture into 12 patties; roll in flour, shake off excess.
• 
  Heat butter and oil in large frying pan; cook potato cakes, in batches, until browned lightly both sides. Serve with lemon wedges, if desired.

So there you have it folks potato scallops are different too fritters and cakes

As much as these are very nice, kind of pointless putting potato recipes on display when there is a shortage of potatos ?

 

[Tipsy]

I'm adding 3 recipes and included is the real potato scallops my family's favourite.

View attachment 11695

Ingredients​

• 3 large potatoes about 750 g
• mild-flavoured oil, for deep-frying I use vegetable oil
• 1½ cups plain flour
• 1 tsp sea salt
• 1½ tsp baking powder
• 375 ml 1½ cups sparkling mineral water, soda water or beer
• fine sea salt, for sprinkling

Instructions​

Cooling time: 40 minutes
Preheat the oven to 180°C (350°F).

Peel the potatoes and cut into slices 1 cm (¾ inch) thick. Place in a roasting tin and cover well with boiling water. Cover tightly with foil and cook for 15 minutes, or until just beginning to become tender. Meanwhile, line your work bench with clean tea towels or paper towels
Remove the roasting tin from oven. Carefully remove the foil, then allow to cool for 30 minutes. Use a slotted spatula to carefully transfer the potato slices to your prepared bench, placing them in a single layer, then leaving until cool and fairly dry to the touch. Keep an eye on them because if left too long they will discolour.
One-third fill a deep-fryer or large heavy-based saucepan with oil and heat until a cube of bread dropped into the oil turns golden brown in 15 seconds.
Combine the flour, salt and baking powder in a bowl and make a well in the centre. Gradually pour in the mineral water or beer as you gently whisk to combine, until you have a smooth and thickish batter.
Working in batches, dip the potato slices into the batter and cook for 7–8 minutes, or until the batter is deep golden and very crisp.
Drain on paper towel and sprinkle with fine sea salt. Serve immediately, or keep warm in a low oven while you cook the remaining potato scallops.

POTATO FRITTERS

View attachment 11702

INGREDIENTS​

• 2 Potatoes, peeled
• 1 Zucchini optional
• ½ Brown finely diced
• 1 Egg
• 1 cup Grated Cheddar Cheese
• ½ cup Self Raising Flour
• ½ cup Milk (cows or plant based - up to you)
• 1 teaspoon Garlic Powder
• Salt & Pepper, to taste
• Olive Oil, for frying

Method :

1. Grate the zucchini and potato into a colander and leave for 10 mins to drain in the sink. Squeeze out extra moisture by wringing with your hands and placing it into a clean mixing bowl.
2. Add egg, onion, cheese, garlic powder, salt and pepper to the mixing bowl and stir well to combine.
3. Sprinkle flour over the top (around the entire bowl, not just one spot) and mix until combined. Next add milk in and mix until combined.
4. Heat oil in frying pan on medium heat. Place a heaping tablespoon of the mixture in the pan and flatten with the back of the spatula.
5. Repeat with the remaining mixture, cooking in batches without overcrowding the pan (I usually fit 4 fritters each batch). Cook for 3-4 minutes each side until golden and crispy. Serve immediately.

POTATO CAKES

View attachment 11703

Ingredients​

Potato cakes

• 1 kilogram sebago potatoes, peeled, chopped coarsely
• 4 green onions, sliced thinly
• 4 bacon rashers (280g), rind removed, chopped finely
• 1/3 cup (40g) coarsely grated cheddar cheese
• 2 tablespoon sour cream
• 1/2 cup (75g) plain flour
• 50 gram butter
• 2 tablespoon olive oil

METHOD:

• Boil, steam or microwave potato until tender; drain. Mash potato in large bowl until smooth.
• 
  Meanwhile, cook onion and bacon in small non-stick frying pan, stirring, until bacon is crisp. Add bacon mixture to potato with cheese and sour cream; stir to combine.
• 
  Using floured hands, shape potato mixture into 12 patties; roll in flour, shake off excess.
• 
  Heat butter and oil in large frying pan; cook potato cakes, in batches, until browned lightly both sides. Serve with lemon wedges, if desired.

So there you have it folks potato scallops are different too fritters and cakes

Nice I will keep them, at my age I no longer bother to try and remember just in case.... Now as to the Oil... Vegetable is a NONO.... it is not good for anyones health stick to either coconut oil or Olive oil.... But how do they get extra virgin olives baffles the hell out of me

 

[Tipsy]

I'm adding 3 recipes and included is the real potato scallops my family's favourite.

View attachment 11695

Ingredients​

• 3 large potatoes about 750 g
• mild-flavoured oil, for deep-frying I use vegetable oil
• 1½ cups plain flour
• 1 tsp sea salt
• 1½ tsp baking powder
• 375 ml 1½ cups sparkling mineral water, soda water or beer
• fine sea salt, for sprinkling

Instructions​

Cooling time: 40 minutes
Preheat the oven to 180°C (350°F).

Peel the potatoes and cut into slices 1 cm (¾ inch) thick. Place in a roasting tin and cover well with boiling water. Cover tightly with foil and cook for 15 minutes, or until just beginning to become tender. Meanwhile, line your work bench with clean tea towels or paper towels
Remove the roasting tin from oven. Carefully remove the foil, then allow to cool for 30 minutes. Use a slotted spatula to carefully transfer the potato slices to your prepared bench, placing them in a single layer, then leaving until cool and fairly dry to the touch. Keep an eye on them because if left too long they will discolour.
One-third fill a deep-fryer or large heavy-based saucepan with oil and heat until a cube of bread dropped into the oil turns golden brown in 15 seconds.
Combine the flour, salt and baking powder in a bowl and make a well in the centre. Gradually pour in the mineral water or beer as you gently whisk to combine, until you have a smooth and thickish batter.
Working in batches, dip the potato slices into the batter and cook for 7–8 minutes, or until the batter is deep golden and very crisp.
Drain on paper towel and sprinkle with fine sea salt. Serve immediately, or keep warm in a low oven while you cook the remaining potato scallops.

POTATO FRITTERS

View attachment 11702

INGREDIENTS​

• 2 Potatoes, peeled
• 1 Zucchini optional
• ½ Brown finely diced
• 1 Egg
• 1 cup Grated Cheddar Cheese
• ½ cup Self Raising Flour
• ½ cup Milk (cows or plant based - up to you)
• 1 teaspoon Garlic Powder
• Salt & Pepper, to taste
• Olive Oil, for frying

Method :

1. Grate the zucchini and potato into a colander and leave for 10 mins to drain in the sink. Squeeze out extra moisture by wringing with your hands and placing it into a clean mixing bowl.
2. Add egg, onion, cheese, garlic powder, salt and pepper to the mixing bowl and stir well to combine.
3. Sprinkle flour over the top (around the entire bowl, not just one spot) and mix until combined. Next add milk in and mix until combined.
4. Heat oil in frying pan on medium heat. Place a heaping tablespoon of the mixture in the pan and flatten with the back of the spatula.
5. Repeat with the remaining mixture, cooking in batches without overcrowding the pan (I usually fit 4 fritters each batch). Cook for 3-4 minutes each side until golden and crispy. Serve immediately.

POTATO CAKES

View attachment 11703

Ingredients​

Potato cakes

• 1 kilogram sebago potatoes, peeled, chopped coarsely
• 4 green onions, sliced thinly
• 4 bacon rashers (280g), rind removed, chopped finely
• 1/3 cup (40g) coarsely grated cheddar cheese
• 2 tablespoon sour cream
• 1/2 cup (75g) plain flour
• 50 gram butter
• 2 tablespoon olive oil

METHOD:

• Boil, steam or microwave potato until tender; drain. Mash potato in large bowl until smooth.
• 
  Meanwhile, cook onion and bacon in small non-stick frying pan, stirring, until bacon is crisp. Add bacon mixture to potato with cheese and sour cream; stir to combine.
• 
  Using floured hands, shape potato mixture into 12 patties; roll in flour, shake off excess.
• 
  Heat butter and oil in large frying pan; cook potato cakes, in batches, until browned lightly both sides. Serve with lemon wedges, if desired.

So there you have it folks potato scallops are different too fritters and cakes

there is one other way of making the fritters from NZ, called Mock Whitebait..... Just peel and GRATE the potato and mix that into a batter of your styling and shallow fry.... I prefer Beer batter and thin as it crisp up nicely, if you want some colour to your batter without over cooking anything add some "Custard Powder".... enjoy

 

[Suzanne rose]

there is one other way of making the fritters from NZ, called Mock Whitebait..... Just peel and GRATE the potato and mix that into a batter of your styling and shallow fry.... I prefer Beer batter and thin as it crisp up nicely, if you want some colour to your batter without over cooking anything add some "Custard Powder".... enjoy

I also use beer batter for fish

 

[Suzanne rose]

Nice I will keep them, at my age I no longer bother to try and remember just in case.... Now as to the Oil... Vegetable is a NONO.... it is not good for anyones health stick to either coconut oil or Olive oil.... But how do they get extra virgin olives baffles the hell out of me

Canola oil is so bad .

Did you know olive oil is not good for deep frying , I use it for shallow frying but not deep frying ...same thing for coconut oil it's not good for deep frying both these oils are more for salads or light frying
Best oil for deep frying is vegetable oil , I have never heard vegetable oil is bad although I have heard how bad Canola oil is

 

[Suzanne rose]

As much as these are very nice, kind of pointless putting potato recipes on display when there is a shortage of potatos ?

Shortage isn't going to last forever and most recipes you only need 3 potatoes
There are still potatoes for sale just limits.

Most people enjoy my recipes I put up for those who don't just skip them

 

[Suzanne rose]

I know there’s debate raging in Australia about the names - scallops, cakes and fritters. It’s always puzzled me. If we say banana fritters, pineapple fritters, etc, then why not potato fritters? Two (or more) nations (or states) divided by a common language! I’m in NZ at the moment, and had a potato fritter with my fish and chips. Regardless of what you call them, your recipes sound great. I’ll try the potato cake one when I get back to Oz.

Hope you are enjoying your holiday

 

[mylittletibbies]

Canola oil is so bad .

Did you know olive oil is not good for deep frying , I use it for shallow frying but not deep frying ...same thing for coconut oil it's not good for deep frying both these oils are more for salads or light frying
Best oil for deep frying is vegetable oil , I have never heard vegetable oil is bad although I have heard how bad Canola oil is

Woah no, I was told by doctor, dietician and a nutritionist that the worst oil for you is vegetable oil and one of the best is canola with a 4.5 star rating. Olive oil is also very good, but as stated not to be used for deep frying.

 

[Suzanne rose]

Woah no, I was told by doctor, dietician and a nutritionist that the worst oil for you is vegetable oil and one of the best is canola with a 4.5 star rating. Olive oil is also very good, but as stated not to be used for deep frying.

There you go this is one of those things that keep changing I was told 2 years ago from a dietician to stay away from canola oil.
now it's changed

For starters, here's how these two oils break down nutritionally:

Canola oil nutrition

• Calories per tbsp: 124
• Fat: 14 g
• Saturated Fat: 1 g
• Carbohydrates: 0 g
• Fiber: 0 g
• Sugar: 0 g
• Protein: 0 g
• Sodium: 0 g

Vegetable oil nutrition

• Calories per tbsp: 117
• Fat: 13.6 g
• Saturated Fat: 11 g
• Carbohydrates: 0 g
• Fiber: 0 g
• Sugar: 0 g
• Protein: 0 g
• Sodium: 0 g

At first glance, you may not that their nutrition info looks very similar. However, canola oil is higher in monounsaturated fats and omega-3s than standard vegetable oil, which are linked to a host of benefits including cancer prevention and cognitive development, according to National Institutes of Health. (That said, if your diet allows it, fish oils and other marine sources like micro-algae are the most potent food sources of omega-3s.)

 

[RTS]

Canola oil is 90% genetically engineered now.
There are many reasons why it is bad for health, but the main one for me is that it causes inflammation. This leads to arthritis and heart problems.
Google 'canola bad for health' to get past all the industry sponsored good reviews.

 

[Suzanne rose]

Canola oil is 90% genetically engineered now.
There are many reasons why it is bad for health, but the main one for me is that it causes inflammation. This leads to arthritis and heart problems.
Google 'canola bad for health' to get past all the industry sponsored good reviews.

My husband just told me the same thing. He said stay clear of canola oil