Twice cooked potato scallops in ginger beer batter
  |  First Published: December 2016

Back in the day, we Bulimba State School year eight girls (back when year eight was a primary school grade) had to travel by tram to East Brisbane State School for ‘domestic science’ classes. When we were finally let out of class, we’d all gallop across the road to the local fish and chip shop for two shillings worth of potato scallops to eat while we waited for the return tram. In those days, that amounted to six scallops. Boy, those scallops were good. I can still remember the golden, crispy, salty taste of those scallops.  

A bag of Sebago potatoes still brings back memories and the urge to make potato scallops. As you do, I fiddled with my basic batter recipe quite a bit over the years. I made changes such as cooking the potato slices slightly (par boiling), cutting back on the flour and making up the flour quantity with cornflour for a lighter batter and changing out the flavour of the liquid in the batter using either apple juice, cider or ginger beer.

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