A lower-calorie way to make Potato Scallops
Potato Scallops — light-battered with slaw and yoghurt tartare
Thin tender potato rounds in a light sparkling batter oven-crisp beside slaw and yoghurt tartare, about 440 calories per serving.
Potato slices are blanched just until flexible, cooled and dried completely. A cold sparkling batter coats them thinly before high-heat baking. Each scallop should have a crisp delicate golden shell around tender intact potato, without raw centre, thick dough or frying oil.
What changes—and what stays
From deep-fried in thick batter with chips and tartare often 700–950 kcal to 440 calories
Blanch thin potato, use a cold translucent batter and oven-crisp on hot trays rather than deep frying. Crisp batter, creamy potato, malt vinegar, dill, pickles and tangy slaw give familiar salt-and-vinegar contrast.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Blanch thin potato, use a cold translucent batter and oven-crisp on hot trays rather than deep frying | Crisp batter, creamy potato, malt vinegar, dill, pickles and tangy slaw give familiar salt-and-vinegar contrast. |
How the flavor stays
Crisp batter, creamy potato, malt vinegar, dill, pickles and tangy slaw give familiar salt-and-vinegar contrast.
A cost rule that survives inflation
Potatoes, cabbage and yoghurt make six takeaway-style plates with simple inexpensive supermarket ingredients.
Ingredients for 6
Measure first; timing is part of how this recipe uses less fat.
- 1.5 kglarge potatoes
- 220 gwholemeal flour
- 350 mlsparkling water
- 30 gcanola oil
- 800 gcabbage and carrot
- 300 gplain yoghurt
- 120 gpickles
- 40 mlmalt vinegar
- 25 gdill and parsley
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Slice and blanch evenly
Cut potato into equal thin rounds and blanch until flexible but not fully soft
Look for: Every round bends without snapping and remains whole with a smooth pale surface
Step 2 · follow the visible cue
Cool and dry completely
Spread rounds on racks and pat both faces until no steam, starch water or shine remains
Look for: The potato surfaces are matte and cool and leave no moisture on the towel
Step 3 · follow the visible cue
Dip in a cold thin batter
Mix flour and sparkling water briefly and let excess batter drain from every potato round
Look for: A translucent coat follows the potato shape with no thick drips or doughy ridges
Step 4 · follow the visible cue
Bake on hot oiled trays
Place apart on preheated trays, turn once after setting and finish until crisp gold
Look for: The shell is dry and golden around tender potato with no oil or wet batter puddle
Calories at the same serving size
198 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 6 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Potato Scallops within two hours and refrigerate in a sealed container for up to three days. Reheat only the amount needed.
Cool Potato Scallops within two hours and refrigerate in a sealed container for up to three days. Reheat only the amount needed.
Frequently asked questions
Can Potato Scallops be prepared a day ahead?
Yes. Keep crisp, fresh and starchy components separate, then combine only during gentle reheating. Cool Potato Scallops within two hours and refrigerate in a sealed container for up to three days. Reheat only the amount needed.
What does the calorie figure for Potato Scallops include?
It covers one of the stated servings and only the listed ingredient quantities, not extra sides or sauces. Blanch thin potato, use a cold translucent batter and oven-crisp on hot trays rather than deep frying.
- large potatoes1.5 kg
- wholemeal flour220 g
- sparkling water350 ml
- canola oil30 g
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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