Lexi Webster
Potato cakes, also known as potato scallops or fritters, are a beloved takeaway staple in Australia. They are made by dipping thin slices of potato in batter and deep-frying them to golden perfection. The result is a crunchy exterior with a fluffy potato centre. While the traditional way to enjoy potato cakes is wrapped in paper alongside fish and chips, they are also delicious for breakfast or as a salty snack on their own. This introduction will explore the different ways to make and serve potato cakes, as well as variations in recipes and names across Australia.
| Characteristics | Values |
|---|---|
| Type of potatoes | Large, floury potatoes such as Red Royale, Desiree, Coliban or King Edward. Can also use sweet potatoes. |
| Potato preparation | Peel, wash and slice potatoes into thin rounds (5mm thick). |
| Batter preparation | Combine flour, salt, and baking powder in a bowl. Add vinegar to water and gradually whisk into the flour mixture until a smooth, thick batter forms. |
| Frying | Heat oil in a deep frying pan or fryer to 180°C (350°F). Dip potato slices into the batter, then carefully place in the hot oil. Fry for 3 minutes on each side until golden brown and crispy. |
| Serving suggestions | Sprinkle with salt or serve with tomato sauce (ketchup), aioli, or vinegar. Can be served as a side dish or topping for a vegetable bake. |
| Variations | Add mashed potatoes, bacon, onion, cheese, or sour cream to the batter. |
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What You'll Learn
Potato cake ingredients
Potato cakes are a beloved Australian staple, often served wrapped in paper with fish and chips from the local chippy. They are also delicious for breakfast, served with avocado, poached eggs, or baked beans.
The beauty of potato cakes is that you can use any fresh potatoes you have on hand. However, large floury potatoes that are good for frying, such as Red Royale, Desiree, Coliban, or King Edward, will work best. You can even make sweet potato cakes by swapping regular potatoes for sweet potatoes.
For the batter, you will need flour, salt, and baking powder. You can also add vinegar to the water before gradually whisking it into the dry ingredients to create a smooth, thick batter. For a lighter batter, use soda or sparkling water instead of regular water.
To assemble the potato cakes, peel and slice the potatoes into thin rounds, about 5mm thick. Rinse them in cold water to remove the starch, then pat them dry. Dip each potato slice into the batter, let the excess drip off, then carefully place them into a pan of hot oil heated to 180°C. Fry for 3 minutes on each side, or until golden brown and crispy. Drain on a cooling rack or paper towels and sprinkle with salt while hot.
For a more indulgent version, you can add mashed potato, bacon, onion, cheese, and sour cream to the batter.
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Preparing the potato
Start by selecting the right type of potatoes. For potato cakes, it is recommended to use starchy potatoes such as Russet or Idaho potatoes. These varieties have a higher starch content, which helps the potato cakes hold together better. Avoid waxy potatoes, as they tend to be too moist and won't provide the desired texture for this dish.
Clean and peel the potatoes. Give them a good rinse under cold running water to remove any dirt or debris. Then, use a vegetable peeler or a small, sharp knife to remove the thin skin from the potatoes. Peeling the potatoes is optional, but it ensures a smoother texture and more consistent results in your final dish.
Cut the potatoes into even-sized pieces. This step is important to ensure even cooking. Cut the potatoes into slices or cubes, aiming for uniformity in size. The size of the pieces will depend on your preferred texture. Smaller pieces will result in a softer, more cohesive mixture, while larger pieces will give a chunkier texture.
Place the potatoes in a large saucepan and cover them with cold water. Ensure the water level is about 1 inch (2.5 cm) above the potatoes. Adding a pinch of salt to the water is optional but can enhance the flavour. Place the saucepan over high heat and bring it to a
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Making the batter
To make the batter for Australian potato cakes, you will need flour, salt, and baking powder. You can also add an egg and some water to the mixture. Some recipes suggest using soda water or sparkling water to achieve a lighter, crispier batter. If you want a thicker batter, you can add more flour.
Firstly, peel and slice your potatoes. The slices should be thin, around 5mm thick. Rinse them in cold water to remove the starch, then pat them dry.
Next, make the batter by mixing your dry ingredients in a bowl. Add a liquid gradually—either water, or soda/sparkling water—and whisk until you have a smooth batter. The consistency should be thick but still runny, so that it clings to the potato slices but also drips a little.
Once your batter is ready, heat oil in a deep frying pan or fryer to 180°C (350°F). Test the temperature by dropping a small amount of batter into the oil—it should sizzle and rise.
Now you are ready to dip the potato slices into the batter and carefully place them into the hot oil. Don't overcrowd the pan—fry the potato cakes in small batches. Fry for around 3 minutes on each side, until golden brown and crispy.
Drain the cooked potato cakes on a cooling rack or paper towels, and sprinkle with salt while hot.
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Frying the cakes
When frying, heat oil in a deep frying pan or fryer to 180°C (350°F). Test the oil with a small bit of batter; it should sizzle and rise. Dip each potato slice into the batter, letting the excess drip off, then carefully place them into the hot oil. Make sure not to overcrowd the pan. Fry for 3 minutes on each side until golden brown and crispy. Drain on a cooling rack or paper towels and sprinkle with sea salt while hot.
Potato cakes are best served hot and fresh, wrapped up in paper, with fish and chips, or for breakfast with avocado, poached eggs, or baked beans. You can also serve them with tomato sauce (Aussie-style), or aioli.
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Serving suggestions
Potato cakes are a beloved takeaway staple in Australia, commonly served wrapped in paper alongside fish and chips. They are also delicious for breakfast, served with avocado, poached eggs, or baked beans. Potato cakes can also be enjoyed on their own as a salty snack or with condiments like tomato sauce (Aussie-style), aioli, or vinegar. For a more substantial meal, potato cakes can be served with a vegetable bake or as a topping.
In Melbourne, Australia, potato cakes are often served in fish and chip shops, where they are made with large or small potatoes and a floury batter. The potatoes are sliced, battered, and fried, resulting in a crispy and golden treat.
Potato cakes can also be made at home using a variety of potatoes, such as Red Royale, Desiree, Coliban, or King Edward. Sweet potatoes can also be used for a sweet twist on the traditional recipe. Homemade potato cakes can be served in a similar way to their takeaway counterparts, bringing a taste of Australia to your dining table.
For a more indulgent experience, potato cakes can be served with melted butter, which adds a rich and creamy dimension to the dish. Potato cakes are also a versatile base for a range of toppings, allowing you to customise your meal to your liking. For a savoury option, try bacon, onion, cheese, and sour cream, or keep it simple with a sprinkle of salt and pepper.
Whether enjoyed as a snack, a side, or a main, potato cakes are a beloved part of Australian cuisine, evoking childhood memories and satisfying salty cravings.
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