I find the easiest & tastiest scallops are made using a mandolin to slice the potatoes thin. They cook right through under the batter. I also add salt & MSG to the flour when mixing. I get 10 Scallops from a large potato.
Want to laugh at all the people saying too thick,you should see the ones you can get from chip shops here in the UK.there usually double that atleast,and alot of people have them has butties too
A little tip for you since you boiled your potatoes first. Use the water that you boiled the potatoes in for mixing your batter mixture. Nothing is wasted that way. Potato stock actually helps the batter better too and gives a real nice flavour to the batter.
How much Baking Soda? We need quantities in a recipe! There is no information down below on iPhones or iPads, probably true for all mobile devices. I hope I haven’t wasted my time and money guessing. I looked up the recipe on Everyday Gourmet in the internet; no recipe, just the video. I am experienced enough to know that making perfect potato scallops/cakes is very difficult. Everything must be exact or the batter does not stick, the batter burns, the potato isn’t cooked through or they just lack flavour or texture. If I cannot learn the correct recipe and procedures I am wasting my life watching without learning. I am 76 years old with not much time left.
@@simonwick2169 Yeah nah mate in Aus If you call them a scallop then you are a scallop :P but honestly scalloped potato is a dish. potato scallops just don't make any sense. and the term "potato cake" comes from very old English. Where the people were poor they would mix potato and flour together and bake/fry it. They called them potato cakes because of their similar resemblance/Ingredients to plain cake.
Chilli Insanity , in this case, a potato scallop refers to the thin cut of potato. Derived from the French culinary term, “escalope”. Gratin Dauphinois is the dish known as scalloped potatoes in English. “Potato scallop” and “potato fritter” make more sense than “potato cake”. In Victoria we call them potato cakes.
@@behemothsbaby yes, I grew up in Australia and they were always potato scallops (though not in Victoria) and my mother would make Potatoes Dauphinois which was a completely different dish. I've never heard it called scalloped potatoes. Thank you for the definitions. And yes, they are way too thick and were not precooked before battering.
