Crispy Italian Potato Scallop
Indulge in the ultimate comfort food with this Crispy Italian Potato Scallop recipe! Perfectly thin Russet potato slices are blanched for tenderness, then coated in a mouthwatering blend of Parmesan cheese, flour, and Italian spices like oregano, garlic powder, and paprika. A quick dip in a luscious egg-and-milk batter ensures a crispy, golden crust when fried to perfection in hot vegetable oil. The result? A savory, crunchy treat that’s irresistibly addictive! Perfect as a snack, appetizer, or side dish, these potato scallops are best served fresh and hot, garnished with fresh parsley or an extra sprinkle of Parmesan. Pair them with your favorite dipping sauces for a crowd-pleasing recipe that’s bursting with Italian flavors. Ready in under an hour, this dish is a must-try for potato lovers and crispy food enthusiasts alike!
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Ingredients
- 4 large Russet potatoes
- 1 cup Parmesan cheese
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 0.5 teaspoon Paprika
- 2 large Eggs
- 0.5 cup Milk
- 2 cups Vegetable oil
- 2 tablespoons Fresh parsley (optional, for garnish)
Directions
Step 1
Peel the potatoes and slice them into thin, even rounds, about 1/8-inch thick. Use a mandoline slicer for uniformity, if available.
Step 2
Bring a large pot of water to a boil. Add the sliced potatoes and blanch for 2 minutes. Drain and pat dry with a clean kitchen towel.
Step 3
In a medium bowl, combine the Parmesan cheese, all-purpose flour, cornstarch, salt, black pepper, garlic powder, dried oregano, and paprika. Mix well to form the dry coating mixture.
Step 4
In another bowl, whisk together the eggs and milk to form the wet batter.
Step 5
Heat the vegetable oil in a deep, heavy-bottomed skillet or frying pot over medium heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature.
Step 6
Dredge each potato slice in the dry coating mixture, then dip it into the egg-milk batter, and finally coat it again in the dry mixture. Ensure each slice is evenly coated.
Step 7
Carefully fry the potato slices in batches, making sure not to overcrowd the pan. Fry each batch for 2-3 minutes per side or until golden brown and crispy.
Step 8
Remove the fried potato scallops with a slotted spoon and drain on a paper towel-lined plate to remove excess oil.
Step 9
Sprinkle with additional Parmesan cheese or fresh parsley for garnish, if desired.
Step 10
Serve immediately while hot and enjoy with your favorite dipping sauces or as a side dish!
Nutrition Facts
| Serving size | (2120.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5869.0 |
| Total Fat 460.4g | 0% |
| Saturated Fat 82.5g | 0% |
| Polyunsaturated Fat 268.9g | |
| Cholesterol 471.9mg | 0% |
| Sodium 3366.6mg | 0% |
| Total Carbohydrate 384.8g | 0% |
| Dietary Fiber 25.8g | 0% |
| Total Sugars 20.6g | |
| Protein 96.8g | 0% |
| Vitamin D 135.7IU | 0% |
| Calcium 1329.7mg | 0% |
| Iron 22.7mg | 0% |
| Potassium 7273.7mg | 0% |
Source of Calories