- Dairy free
- Egg free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- Vegan
- Vegetarian
- 1 serve veg or fruit
Make perfect crisp, golden potato cakes with this simple no-fail potato cake recipe.
- Serves4
- Cook time10 minutes
- Prep time10 minutes
Ingredients
- 500g large potatoes, peeled, cut into 5mm-thick slices
- 1 cup (150g) self-raising flour
- 1 tsp salt
- 1 cup (250ml) chilled soda water
- Vegetable oil, for deep frying
- Green salad, to serve
- Chilli mayonnaise, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook potato slices, 3-4 at a time, in a large saucepan of boiling water, for 4 mins or until almost tender. Use a slotted spoon to transfer to a cooling rack to cool. Set aside for 10 mins to dry.
Step 2
Combine the flour and salt in a large bowl. Make a well in the centre and gradually add soda water to form a smooth batter.
Step 3
Add enough oil to a medium saucepan to come 10cm up the side. Heat over medium-high heat to 180°C (when the oil is ready, a cube of bread turns golden brown in 15 seconds).
Step 4
Working in small batches, dip potato slices into batter, allowing excess to drip off. Carefully add 3 potato slices to the pan. Cook for 3 mins or until golden brown and crisp. Use a slotted spoon to transfer to a plate lined with a paper towel. Season with salt. Repeat with remaining potato slices.
Step 5
Serve immediately with salad and mayonnaise.
Recipe tip
COOK. STORE. SAVE.
Clever storage
Raw potatoes are best stored in a cool, dark and dry place, such as in a pantry, in a paper bag or cardboard.
Use it up
If you have leftover cooked potatoes, you can store them in the fridge for up to 3 or 4 days – they’re great for using in salads or adding to a frittata. They also reheat well in the microwave as a side dish or as a topping for a vegetable bake.
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.
