Potato Scallops / Cakes

Aussie French Fry

Sydney and Brisbane, they are called Potato Scallops. In Victoria, Tasmania and the

Melbourne they are called Potato Cakes.

Fried Fish, Tartar sauce. Fish Sandwich

6 portions

1 hour

2 large russet potatoes (cut head to toe in a mandolin)
Rice Flour
BatterSelf rising flour (or AP and baking powder)EggCorn Starch1 tablespoon vodkaVictoria Bitter (sub: light lager or club soda)

Cut russets length-wise .5 cm thin with a mandolin or knife.

Soak in Salt water for 2 hours.
Steam in the microwave until barely done, but still holding together. (2 minutes)
Remove and refrigerate overnight (to get outside dehydrated
Make batter by mixing ingredients, and whisk in tons of air. (should be like a thin pancake batter)
Add in Soda water
Heat Canola oil
Batter and fry until golden brown
Remove form oil and salt
Serve with malt vinegar or tartar sauce

Ingredients
Sebago potatoes. Dutch cream or Desiree will also work.
200g rice flour plus extra for dusting
275ml Victoria Bitter
170ml vodka
105g self-raising flour
20g honey
1 tsp baking powder
Olsson’s salt flakes
Fine saltMethod
1. Scrub potatoes until they are clean, ensuring the skin is intact. Slice potatoes into 2-3 cm disks cutting the profile of the potato at its widest.
2. Steam for 12 minutes in a combi oven until they are a custard-like texture. Alternatively, use a basket steamer or blanch in boiling salted water.
3. Once cooked, leave potatoes on the tray and refrigerate overnight.
4. To prepare the batter, combine rice flour with self-raising flour and baking soda. In a separate bowl, whisk VB, vodka and honey. Add the liquid mixture to the dry mixture and whisk until smooth.
5. Dust potato slices in rice flour and dip in batter. Deep fry until dark golden brown and crunchy.
6. Season with fine salt and salt flakes before serving.