Crispy Potato Scallops: A Simple Recipe for Perfect Sides
This recipe delivers perfectly crispy potato scallops every time. Whether you're looking for a classic side dish or a delicious appetizer, this recipe is easy to follow and yields fantastic results. Get ready for some seriously satisfying crunch!
Ingredients You'll Need:
- 2 large russet potatoes, peeled and thinly sliced (about 1/8 inch thick – a mandoline slicer is helpful here!)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (smoked paprika adds a delicious smoky depth)
- 1/2 cup milk (or buttermilk for extra tang)
- Vegetable oil, for frying
Equipment You'll Need:
- Mandoline slicer (optional but highly recommended): Ensures consistent, thin slices for even cooking.
- Large bowl: For mixing the batter.
- Shallow dish: For dredging the potatoes.
- Large skillet or deep fryer: For frying the scallops.
- Paper towels: To drain excess oil.
Step-by-Step Instructions:
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Prepare the Potatoes: Peel the potatoes and use a mandoline slicer (or a sharp knife, being very careful for consistent thinness) to slice them thinly. The thinner the slices, the crispier the scallops will be. Soak the sliced potatoes in cold water for at least 15 minutes to remove excess starch. This step is crucial for extra crispy scallops.
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Make the Batter: In a large bowl, whisk together the flour, salt, pepper, and paprika. Slowly whisk in the milk until you have a smooth batter. The consistency should be similar to pancake batter.
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Dredge and Fry: Remove the potatoes from the water and pat them completely dry with paper towels. This is another important step for achieving that perfect crisp. Dredge each potato slice in the batter, ensuring it's fully coated.
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Fry to Perfection: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot (a pinch of batter should sizzle immediately), carefully add the potato slices in a single layer, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove the cooked scallops and place them on a wire rack or paper towel-lined plate to drain excess oil.
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Serve and Enjoy: Serve your crispy potato scallops immediately. They're delicious on their own, or as a side to your favorite protein and vegetable dishes.
Tips for Extra Crispy Potato Scallops:
- Don't overcrowd the pan: This will lower the oil temperature and result in soggy scallops. Fry in batches if necessary.
- Use a thermometer: Maintaining the correct oil temperature is key. Aim for 350-375°F (175-190°C).
- Dry thoroughly: Excess moisture is the enemy of crispiness. Make sure your potato slices are completely dry before dredging and frying.
- Experiment with seasonings: Get creative! Try adding different herbs and spices to the batter, such as garlic powder, onion powder, or herbs de Provence.
Serving Suggestions:
- Classic Fish and Chips: A timeless combination!
- Steak and Potatoes: A hearty and satisfying meal.
- Shepherd's Pie Topping: Add a crunchy layer to your shepherd's pie.
- Burger Topping: A unique and delicious addition to your favorite burger.
- Dipping Sauces: Serve with your favorite dipping sauces such as aioli, tartar sauce or even just some good old ketchup.
Enjoy your perfectly crispy potato scallops! Let us know in the comments how yours turned out. Happy cooking!
