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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Recipe Information
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)
Instructions
Peel the potatoes and slice them into thin, even rounds, about 1/8-inch thick. Use a mandoline slicer for uniformity, if available.
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.
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.
In another bowl, whisk together the eggs and milk to form the wet batter.
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.
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.
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.
Remove the fried potato scallops with a slotted spoon and drain on a paper towel-lined plate to remove excess oil.
Sprinkle with additional Parmesan cheese or fresh parsley for garnish, if desired.
Serve immediately while hot and enjoy with your favorite dipping sauces or as a side dish!
Nutrition Facts
Calories |
1460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.9 g | 149% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 67.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 715 mg | 31% | |
| Total Carbohydrate | 92.2 g | 34% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 4.6 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 322 mg | 25% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1600 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
