Ingredients
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
Method
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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).
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Allow potatoes to cool slightly before using a small knife to scrape off potato skins. Refrigerate for one hour or until cold.
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Cut potatoes lengthways into thick, 2cm slices. Spread the slices over the kitchen bench and dust both sides with sifted flour.
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Place self-raising flour in a large bowl and add iced water. Stir the combine.
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Place potato slices into the batter and coat generously, using a slotted spoon to remove.
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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.
