My family and I often go for a swim at Coogee Beach in summer and sometimes stop at the Coogee Pavilion for lunch afterwards. One thing we always order to start our meal is the potato scallops. I don’t know what they do to them, but they’re impossibly crisp and crunchy on the outside, tender in the middle, and perfectly salty — the ultimate seaside snack.
There’s something deeply nostalgic about them too. Whether it’s a refined version at a restaurant or the old-school ones wrapped in butcher’s paper from the local fish and chip shop, potato scallops are part of the Australian beach experience. In Sydney, we call them potato scallops; in Melbourne, they’re potato cakes. Whether you’re eating them seaside or straight from your own kitchen, they capture that same simple Aussie magic — crisp, salty, and best enjoyed with sandy feet and a bit of sun on your face.
Why You’ll Love This Recipe
- Thick, puffy batter with that true fish-shop crunch
- Crispy on the outside, fluffy inside
- Simple ingredients, easy method
- Nostalgic flavour that tastes like summer
Ingredients Explained
- Potatoes: Go for starchy potatoes like Sebago or Russet for soft, fluffy centres.
- Plain flour: The base of that thick, old-school batter.
- Cornflour: Adds crispness.
- Baking powder: Helps the batter puff up beautifully.
- Salt: A must, both in the batter and sprinkled at the end.
- Beer or cold water: Beer gives flavour and a lighter texture, but icy cold water works too.
- Oil for deep frying: Use vegetable or canola oil for the cleanest taste.
Pro Tips
- Keep your batter cold — pop it in the fridge for 10 minutes before frying.
- Don’t overcrowd the pan or the oil temperature will drop.
- The batter should be thick enough to coat the back of a spoon without dripping off too quickly — that’s what gives the scallops their signature puffy crunch.
Storage
Best eaten fresh, but leftovers can be stored in the fridge for up to 2 days and reheated in a 200 °C oven for 10 minutes.
FAQs
Why are they called potato scallops or potato cakes?
It depends where you’re from! In NSW and Queensland they’re scallops, while in Victoria and South Australia they’re potato cakes — same delicious snack, different name.
Can I use sweet potato instead?
Yes, though the flavour and texture will be different. Traditional scallops use white potato.
Can I use self-raising flour?
Yes — if you do, omit the baking powder.
Wine (or Beer) Pairing
A cold beer or cider fits perfectly, or try a sparkling wine for something different.
Final Thoughts
Golden, salty, and crisp — these Aussie potato scallops are the taste of summer. Whether you’re sitting beachside at Coogee or unwrapping a takeaway bundle from the local fish shop, they’re a reminder that simple food done well can be pure joy.
For dessert, keep the nostalgia going with my Aussie Bakery Custard Tarts — creamy, old-school, and the perfect way to finish a classic Aussie meal.
Aussie Potato Scallops (Potato Cakes)
Equipment
- Mandoline or sharp knife
- Mixing bowl and whisk
- Deep frying pan or heavy pot
- Thermometer (optional but helpful)
- Slotted spoon or tongs
- Wire rack
Ingredients
- 2 large Sebago potatoes or 3 medium size
- 1 cup plain flour
- ¼ cup cornflour
- 1 tsp baking powder
- 1 tsp salt plus extra to serve
- 1 cup very cold beer or water add more if needed
- Vegetable or canola oil for deep frying
Instructions
- Prepare the potatoes: Peel and slice potatoes into 5 mm rounds. Rinse under cold water and pat completely dry with paper towel.
- Make the batter: In a large bowl, whisk together plain flour, cornflour, baking powder, and salt. Gradually whisk in the cold beer or water until smooth and thick — it should coat the back of a spoon without dripping off too quickly.
- Heat the oil: Pour oil into a deep frying pan or pot to about 5 cm depth. Heat to 180 °C. (If you don’t have a thermometer, a drop of batter should sizzle and rise immediately.)
- Batter and fry: Dip each potato slice into the batter, allowing the excess to drip off. Carefully lower into the hot oil, frying in batches so you don’t overcrowd the pan. Cook for 3–4 minutes per side, or until puffed and golden.
- Drain and season: Remove with tongs or a slotted spoon and drain on a wire rack. Sprinkle generously with salt while hot.
- Serve: Serve immediately with tomato sauce, malt vinegar, or a squeeze of lemon.
The best potato Scallops 😋