Las vieiras, también conocidas como tortas de papa o buñuelos de papa, son un clásico en las tiendas de fish and chips locales. Se preparan con papas cortadas en rodajas finas que se rebozan y luego se fríen hasta que se doran. Puedes servirlas con una variedad de salsas para untar, pero creo que la salsa tártara es la mejor opción. Aquí te dejo la receta para prepararla.
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Category
Lunch
Servings
4
Prep time
30 minutes
Cook time
10 minutes
Potato scallops, also known as potato cakes or potato fritters, are a classic item at the local fish 'n' chip shop. They are made from thinly sliced potatoes that are coated in a batter and then fried until golden brown. You can serve them with a variety of different dipping sauces, but I think tartar sauce is the best option. Here's how to make it the recipe.
Ingredients
- 3 large Sebago potatoes
- 1 shallot, finely diced
- 8 cornichons, finely diced
- 3 tablespoons baby capers, roughly chopped
- small bunch of dill, finely chopped
- 100g mayonnaise
- zest of 1 lemon
- 200g plain flour, plus extra for dusting
- 200g white rice flour
- 1 tsp baking powder
- 1 tbsp honey
- 300ml vodka
- 300ml lager
- salt
- oil for frying (peanut oil recommended)
Directions
Peel and wash your potatoes, then cut into disks about 1cm thick. Place them into a pot of cold water, season generously with salt, and set over high heat. Cook the potatoes for 5-6 minutes once the water is simmering or until just cooked but still holding their shape. Remove from water and place on a wire rack to steam and dry.
- Mix together the finely diced shallot, cornichons, chopped baby capers, dill, mayonnaise, and lemon zest. Set aside for later.
- In a large bowl, combine the plain flour, rice flour, baking powder, honey, and a pinch of salt. Gradually add the vodka and lager, whisking until just combined. Be careful not to over mix the batter.
- Heat oil to 180°C. Dust the potato slices with some extra flour, then dip into the batter. Carefully lower them into the hot oil and drizzle a little more batter over the top to create extra crunchy bits. Fry the potato scallops for 4-5 minutes or until golden and crispy. Remove from the oil and place onto a tray; season generously with salt.
- Serve the potato scallops piping hot with plenty of tartar sauce on the side.
