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    Home » Recipes » Sides and salad recipes

    Scalloped potatoes in batter (or battered potatoes)

    Published: Mar 27, 2020 · Modified: May 30, 2024 by VJ · This post may contain affiliate links · 12 Comments

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    Tender slices of potato dipped in batter and then fried to golden perfection. Scalloped potatoes in batter are perhaps not the healthiest dish on the menu, but they are certainly one of the tastiest!

    A dish of fried scalloped potatoes.
    Jump to:
    • A different way to prepare potatoes
    • Recipe information
    • How to make scalloped potatoes in batter
    • Step-by-step instructions
    • Can I freeze scalloped potatoes?
    • Save for later
    • Related recipes
    • 📋The recipe

    A different way to prepare potatoes

    Growing up in the north of England meant that scalloped potatoes in batter made a frequent appearance on our menu. As a child, I loved them. I remember crunching through the crispy golden batter to get to the creamy potato inside. Sometimes we had them with fish fingers and peas, but more often than not we'd eat them fresh out of the pan, with a dollop of tomato sauce to dip them in.

    These days, of course, people are far more health-conscious, and these battered scalloped potato wouldn't find their way onto most people's tables. However, with the supermarket shelves being barer than normal, I thought it appropriate to resurrect this recipe, as it means you need fewer potatoes to feed a family than you would if you were making normal chips or fries.

    If you are looking for a recipe for chips or fries, why not try this recipe for crispy potato fries. You might also be interested in this recipe for a potato frittata, or even these German fried potatoes.

    And I'm a firm believer that anything in moderation can't do you any harm. As long as you are not eating these every night of the week, it's a way of adding a bit of variety to your normal way of preparing potatoes.

    A dish of fried scalloped potatoes.

    Recipe information

    • Prep time - 15 minutes
    • Cooking time - 20 minutes
    • Yield - 12 scalloped potatoes
    • Calories - 100 each
    • Main equipment - mandolin. Of course, you can use a sharp knife to slice the potatoes, but a mandolin makes it so much easier 🙂 .

    How to make scalloped potatoes in batter

    You can get the complete list of ingredients and full instructions for making scalloped potatoes in batter on the printable recipe card at the end of this post.

    You will need sufficient potatoes to feed the number of people in your family. If I make them at home, there are only 2 of us, and I find that 2 medium-sized potatoes are ample, and there are normally a couple of scallops left over.

    A medium potato yields 6 or 7 slices. If you use larger potatoes, you will obviously get more slices. If you are serving these as part of a meal, with fish for example, or with sausages, then you will need 4 or 5 slices per person, depending on the size of your potatoes.

    You will also need flour, salt, eggs and milk to make the batter. If you have self-raising flour, you can use this. If you only have plain flour you can add 1 teaspoon of baking powder to each cup of flour.

    Finally, you will need sunflower or canola oil for frying. Don't use olive oil as this has a lower smoke point than sunflower oil and will not allow the batter to crisp properly.

    Step-by-step instructions

    Prepare the potatoes

    Sliced potatoes on a wooden board.
    • Peel the potatoes and cut them into slices approximately â…›" in thickness. Don't make them any thicker than this or the potato will not have time to cook all the way through before the batter has browned.
    • If you prefer, you can place the potatoes in boiling salted water for 2 minutes to allow them to pre-cook, but I don't find this step necessary. As long as you haven't made the slices too thick they will be cooked by the time the batter has browned.
    • Pat the potatoes dry with a piece of kitchen paper.
    • Sprinkle the potato slices lightly with salt. If you are on a low-salt or no-salt diet this step is optional.

    Make the batter

    Two images showing steps for mixing the batter.

    The next step is to make the batter. The quantities here are sufficient to coat about 14 slices. If you are making more you can double the ingredients.

    • Break 1 egg into a mixing bowl
    • Add 3 tablespoons (about 50g) self-raising flour and ½ teaspoon salt and mix to combine.
    • Pour ¼ cup milk (about 75 ml) slowly into the batter and whisk to remove any lumps. You may not need all the milk.
    • The consistency of the batter should be like that of crepes or pancakes. It should drop slowly from the spoon and leave a trail if you draw the spoon through it. It should be thick enough to coat the potato slices.

    Fry the potato scallops

    3 images showing steps for frying the scalloped potatoes.
    • Heat about 1cm of oil in the bottom of a frying pan. Let it get quite hot, then turn the heat down to medium.
    • Dip slices of potato into the batter, then carefully place them in the hot oil. Don't overcrowd the pan, leave enough room to turn them easily.
    • Fry gently until they brown on the bottom, and bubbles appear on the edges of the scallops. Don't be tempted to turn the heat up and fry at a high heat. These need to be cooked slowly to allow the potato to soften.
    • Turn the potato slices over with a spatula and fry the other side. Keep turning and frying until golden brown all over. It should take between 8 and 10 minutes for the potatoes to soften.
    • To test whether the potato is cooked through, prick with the point of a sharp knife. If it slides in easily with no resistance then the potato is cooked. Test this on a piece of raw potato to feel the resistance to the knife.
    • When cooked, remove from the frying pan and drain on kitchen paper. Then transfer the battered potatoes to an oven-proof dish and keep warm in a medium oven while you fry the rest of the slices.
    • Serve as a side dish with fried fish or sausages, or eat them on their own with your favourite dipping sauce.
    A dish of fried scalloped potatoes in batter.

    Can I freeze scalloped potatoes?

    Unfortunately, these cannot be frozen. They are best eaten fresh. However, leftovers can be covered with kitchen paper, left in the fridge overnight, and reheated in the microwave or oven the next day. They will not be crispy, but they will still taste delicious.

    Save for later

    Why not pin this recipe for battered potatoes to one of your Pinterest boards so you can make it later? Just click the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

    Related recipes

    Visit my vegetable recipes page for other tasty recipes. Here are a few recipes made with potatoes that you might enjoy:

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    📋The recipe

    Scalloped potatoes in batter

    Tender slices of potato, dipped in batter and then fried to golden perfection. Scalloped potatoes in batter are perhaps not the healthiest dish on the menu, but they are certainly one of the tastiest!
    Recipe by: Veronica
    Side Dish
    British
    Calories 100
    Prep 15 minutes minutes
    Cook 20 minutes minutes
    Servings: 12 scallops (approximately)
    Print Pin Comment Bookmark Saved!
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    4.78 from 18 votes

    (Click the stars to rate this recipe)

    Equipment

    • Sharp Knife
    • Chopping Board
    • Mixing bowl
    • Whisk
    • Frying Pan

    Ingredients

    • 2 medium potatoes
    • 1 large egg
    • 3 tablespoons / 50 grams self-raising flour
    • ¼ cup / 75 ml milk
    • salt to taste
    • 1 cup sunflower oil (approximately) for frying

    Instructions

    Prepare the potatoes

    • Peel the potatoes and slice them thinly - approximately â…› inch in thickness.
      2 medium potatoes
    • Pat dry with paper towel and sprinkle lightly with salt.
      salt

    Make the batter

    • Break the egg into a mixing bowl and add the self-raising flour. Mix to combine.
      1 large egg, 3 tablespoons / 50 grams self-raising flour
    • Add the milk slowly, whisking to remove any lumps. You may not need all the milk. You are aiming for a coating consistency.
      ¼ cup / 75 ml milk

    Fry the scallops

    • Heat approximately 1cm sunflower oil in a frying pan until it is quite hot, then turn down the heat.
      1 cup sunflower oil
    • Dip each scallop into the batter and then carefully place into the hot oil.
    • Fry gently until bubbles start to appear on the edges of the scallop and the underside is nicely browned.
    • Carefull turn the scallops with a spatula and fry the other side.
    • If necessary repeat the turning process until browned all over and the potato is soft and cooked through.
    • Drain on paper towel, then keep warm in a warm oven until all the scallops have been cooked.

    Notes

    Nutrition has been calculated per scallop.

    Nutrition

    Calories - 100kcal | Carbohydrates - 9.1g | Protein - 1.8g | Fat - 6.5g | Saturated Fat - 0.8g | Cholesterol - 16mg | Sodium - 302mg | Potassium - 158mg | Fiber - 1g | Sugar - 0.7g | Calcium - 14mg | Iron - -1mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
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    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

    Reader Interactions

    Comments

      4.78 from 18 votes (9 ratings without comment)

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    1. Andrew Terry

      April 11, 2025 at 1:23 am

      1 star
      Glad to see that, like me, some of your commenters eschew the consumption of animal products and that they suggest plant alternatives. (You don't need eggs to make batter!) I am alarmed that you propose the use of Canola oil rather than regular cold-pressed rapeseed oil - Canola is highly processed and is renowned for being hazardous to health. Canola originates from North America and is not in common use in the UK so why would you even suggest it for a British staple such as scalloped potatoes?
      VeganAndy

      Reply
      • VJ

        April 11, 2025 at 1:45 pm

        Hi Andy - Thank you for taking the time to comment. I do know what Canola is, and as my readers are international, I like to mention products that are available in their particular areas. I would never presume to dictate the use of any particular product as I believe my readers are intelligent enough to make up their own minds. Regarding scalloped potatoes being a British staple, I thought that it would be nice to give people in other countries the opportunity to try it for themselves. And at least I didn't suggest using lard!

        Reply
    2. Laraine Anne Barker

      April 03, 2023 at 3:20 am

      5 stars
      Thanks so much. My recipe was considerably different, basically flour and water and baking powder, which I also used for fish in batter, and I cooked them in a deep fryer, in good old-fashioned beef dripping. We call them potato fritters in New Zealand and I no longer have a deep fryer so was looking for a recipe that can be shallow fried. This sounds perfect.

      Reply
      • VJ

        April 04, 2023 at 8:07 pm

        5 stars
        Hope you enjoy them. I grew up eating these. They were my favourite after-school snack!

        Reply
    3. Chantelle Jepson

      July 26, 2022 at 2:07 am

      5 stars
      I've been looking erywhere for this recipe so thanks so much! My Moms from Burnley and she just passed this year. I've been missing hher and longing for her cooking! She called these skons but when I try and look these up on Google all I can find are scones (another childhood fav my Mamas would call sad cake as it's a depression era recipe maybe even prior) which are totally different. These are savory and delicious! Thanks so much!!

      Reply
      • VJ

        July 26, 2022 at 7:32 am

        Aw, thanks Chantelle. Glad I could help.

        Reply
    4. Maureen Cram

      September 03, 2021 at 8:01 pm

      5 stars
      Making these tonight for supper... I also don't eat animal products so will use cashew milk and a bit of baking powder. When we are not in the US we live in George South Africa :). This is also a recipe that reminds me of my London childhood :). Many thanks for posting it.

      Reply
      • VJ

        September 04, 2021 at 5:18 am

        I hope you enjoy them 🙂

        Reply
    5. Jean TEMPEST

      December 31, 2020 at 7:44 pm

      5 stars
      A blast from my past -served in Oldham chippies - The amount just right for the two of us. However as we don't eat eggs or drink cows milk I substituted them for cream of tartare and bi-carb and soya milk. They were devine.

      Reply
      • VJ

        January 01, 2021 at 8:47 am

        5 stars
        Definitely an old-time recipe! My mom used to make them when I was growing up in England in the late 50s. Good to know your substitutions turned out so well 🙂

        Reply
    6. Cheryl Farrens

      May 21, 2020 at 12:47 am

      5 stars
      My mother was british and she made potatoes like this which she called "specials". I'm going to make some tomorrow. Thank you for sharing your recipe.

      Reply
      • VJ

        May 21, 2020 at 6:04 am

        Hi Cheryl, hope you enjoy them. My mother used to make these all the time when I was growing up 🙂

        Reply

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