Potato scallops

Potato scallops are a type of fried food consisting of a battered, deep-fried slice of potato. They are commonly found in Australia, New Zealand, and the United Kingdom, where they are known by various names including 'potato cakes', 'potato fritters', and 'potato scallops'.

History

The exact origins of potato scallops are unclear, but they likely emerged in the United Kingdom during the 19th century, a period when fish and chips shops began to proliferate. These shops often offered a variety of battered and fried items, and potato scallops may have been one of these early offerings.

Preparation

To prepare potato scallops, slices of potato are first dipped in a batter made from flour, water, and sometimes beer. The slices are then deep-fried until the batter is crispy and golden. Some variations may include additional ingredients in the batter, such as herbs and spices, or a filling sandwiched between two slices of potato before frying.

Consumption

Potato scallops are typically served as a side dish with meals, particularly with fish and chips. They can also be eaten on their own as a snack, often accompanied by condiments such as ketchup or vinegar. In Australia and New Zealand, potato scallops are a popular choice at takeaway shops.

Variations

There are several regional variations of potato scallops. In Scotland, for example, they are often made with a thicker slice of potato and a heavier batter. In Australia, the term 'potato scallop' can also refer to a baked dish made with layers of sliced potatoes, cream, and cheese.

See also

• Fish and chips
• Fried food
• Potato cake
• Potato fritter