Crispy Potato Scallops with Malt Vinegar
Ingredients
- • 800 g potatoes
- • 200 g all-purpose flour
- • 300 ml cold water
- • 30 ml white vinegar
- • 10 g baking powder
- • 5 g salt
- • 1 L vegetable oil for frying
- • 1 sprinkle salt to taste
- • 60 ml malt vinegar for serving
Instructions
- 1
Peel the potatoes and slice them into 5mm (1/4 inch) thick rounds using a sharp knife or mandoline slicer for even thickness.
- 2
In a mixing bowl, combine flour, baking powder, and salt. Mix cold water with white vinegar, then gradually add this mixture while whisking until you achieve a smooth batter with the consistency of heavy cream. The vinegar helps create an extra crispy coating.
- 3
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 180°C (350°F). Use a thermometer to ensure accurate temperature.
- 4
Pat potato slices dry with paper towels to remove excess moisture - this ensures a crispy coating.
- 5
Dip each potato slice into the batter, allowing excess to drip off, then carefully lower into the hot oil.
- 6
Fry in batches for 3-4 minutes per side until golden brown and crispy. Don't overcrowd the fryer.
- 7
Remove with a slotted spoon and drain on paper towels. Sprinkle with salt while still hot.
- 8
Serve immediately while crispy and hot, with malt vinegar on the side for drizzling.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These crispy potato scallops are a perfect marriage of crunchy exterior and fluffy interior. The secret is in the batter - that splash of vinegar creates an incredibly light, shatteringly crisp coating that stays crunchy longer. Serve them piping hot with a generous drizzle of malt vinegar for that authentic fish shop experience. They're absolutely addictive!"
