Instant Batter & Koating Mix
Mary Mack's Products
 
Seafood, vegetables,  meat, fruit.
Mary Mack's Instant Batter & Koating Mix
 
     

USES:

Instant Batter

Potato Scallops (Cakes)

  • 250gms medium sized potatoes sliced thin = Approx. 36 slices
  • Flour
  • 60gms Mary Mack’s Instant Batter
  • 100mls water
  • Oil (Solidified or Vegetable)
  1. Prepare batter by adding batter to water and whisk with a fork for around one minute. Small lumps still remain in the batter but these will disappear when the mixture is cooked.
  2. Flour sliced raw potato scallops
  3. Immerse floured potatoes into batter and then into hot oil. Using deep fry, number 5 or 6 is the suggested heat control. Fry till coating is crisp; this should take 3 to 5 minutes.
  4. Place cooked potatoes on absorbent paper and serve.
Please note: If a thicker batter is required; just use more batter powder in the water when preparing.
 
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