3 large sebago potatoes
1/3 cup plain flour, sifted
1 cup self-raising flour, sifted
350ml iced water, with 6 ice cubes
Vegetable oil for deep frying
Salt to taste
Place whole, unpeeled potatoes into a large saucepan filled with cold water and bring to the boil. Cook until tender, about 20 minutes (pierce with skewer, if potato is soft then it is cooked).
Allow potatoes to cool slightly before using a small knife to scrape off potato skins. Refrigerate for one hour or until cold.
Cut potatoes lengthways into thick, 2cm slices. Spread the slices over the kitchen bench and dust both sides with sifted flour.
Place self-raising flour in a large bowl and add iced water. Stir the combine.
Place potato slices into the batter and coat generously, using a slotted spoon to remove.
Heat oil in deep frypan or medium saucepan and heat until moderately hot. Add a few potato scallops at a time, cooking until golden brown. Drain on kitchen paper, add salt and serve.