Potato cakes

Potato cakes recipe

No matter what you call them (hands up if you’re in the potato scallop or potato fritter camp!), there’s no denying there are few snacks more satisfying and delicious than golden, crunchy potato cakes. Different parts of Australia have different names for this takeaway staple, with many an impassioned debate sparked online as to which is correct. Nevertheless, all are in agreement that these thin slices of potato encased in a crisp batter and sprinkled with salt are one of our treasured food icons. Traditionally Aussies love potato cakes wrapped up in paper alongside our fish and chips from the local, but they’re also delicious served for breakfast with avocado, poached eggs or baked beans, or simply enjoyed on their own as a salty snack.

How to make potato cakes

Using just five ingredients you probably already have in your cupboard, homemade potato cakes are super simple (and very cheap!) to whip up, which means you don’t have to head off to the takeaway shop every time you get a carb craving. Start with fresh potatoes, any type will do, and slice them as evenly and thinly as you can (this will ensure they cook perfectly – you can use a mandoline to do this if you have one). You need to pre-cook the slices in boiling water, then dry them thoroughly to ensure you get that soft, fluffy centre when they’re fried. Dip each potato slice in your batter of flour, salt and soda water (the soda water helps keep the batter light and crisp), and ensure you get your oil nice and hot before frying. This is vital to ensure a perfectly cooked potato cake, so check whether the oil has reached the correct temperature by popping a cube of bread in the oil.

Then, deep-fry the potato slices. Try to avoid overcrowding the pan as this lowers the temperature of the oil and the slices won’t cook fast enough. You should get perfectly crisp and golden potato cakes in about three minutes. If they take longer, your oil may not be hot enough. Set the cakes aside on some paper towels to soak up the excess oil and don’t forget to sprinkle generously with sea salt flakes or chicken salt before serving.

Easy swaps for a potato cake recipe

You can use any fresh potatoes you have on hand for our recipe for potato cakes, but large floury potatoes that are good for frying will work best. These include Red Royale, Desiree, Coliban or King Edward. You could even make sweet potato cakes simply by swapping out the potatoes for sweet potatoes. Gluten intolerant? No problem – just swap out the flour for a gluten-free flour.

Now get cooking

There are so many simple potato recipes that are satisfying and delicious – all great ways to use up any spuds you have going spare. For another easy salty snack, you can’t go past these bubble and squeak chunky potato cakes or you could also try these crispy skillet potatoes with roast chicken and lemon or a no-fail classic potato salad.