HOW TO MAKE POTATO CAKES / POTATO SCALLOPS / FRITTERS - Greg's Kitchen

[@tomriddlez]

i dont think i cooked mine properly. they were not cooked in the middle so i yelled at my kids

[@GregsKitchen]

they probably deserved it

[@kaerrunedesigns7267]

Trick is not to cut them so thick...

[@Optamizm]

Not too thick and not too hot, so they can cook longer before turning golden.

[@timothycurnock9162]

You definitely have a problem of being too thick. I have had that before, at least I think. 😋👍

[@akumaplantstudios8869]

@@kaerrunedesigns7267 The ones we get in the UK are usually thicker and much larger. It can be done.I think the difference is a lot of places double cook them. Cook them at a low temperature before battering, Batter and fry them for a few minutes, take them out, re-batter and fry them again. Not saying it's better, just a method of getting thicker ones. These look delicious. I wouldn't say no.

[@marie42ify]

Looks terrific Greg! Its funny how in one country these are named different state by state :) We Melbournians call them potato cake but don't trust us as they are clearly not a cake :P Sincerly thank you for this recipe & Cheers :)

[@GregsKitchen]

thanks

[@bingbong7241]

@Torey Piko yes. But like come on. Whipper snipper is waaaayyy better 😂

[@bingbong7241]

@Torey Piko honestly the kiwis can have that shit, pavlova is gross

[@RyanSmith-re6ov]

Made these and they were delicious; the garlic powder added so much flavour.

[@stephyvandee11]

I would run to the canteen and line up everyday at school just for these ! They were 60 cents each back then! Thank you for the recipe !

[@Flatbe4uty]

This guy cracks me up while I learn how to cook yeah boi haha

[@deansnelson8]

These are so good better than any fish shop i made some for lunch.

[@GregsKitchen]

cool!

[@blueshorecreative3146]

Ah, potatoes! Glorious, delicious potatoes!. I pity the person who has only tasted those frozen potato scallops. That's just un-Australian.

[@TheUntrainedNinja]

Wait till Greg finds out about Pakoras

[@jaytlamunch4459]

just cooked these greg and they are awsome:-))) keep up the good work from england deffo a thumbs up from me;-)))))

[@GregsKitchen]

sweeeet!

[@paulwhat322]

I remember when I used to buy 3 for a dollar after school;))

[@SuperNathan90]

would of boiled them first.. psst where is the chicken salt

[@pamharvestcraft]

Hope you aren't too thick Greg! ;)

[@GregsKitchen]

not where it matters

[@kaerrunedesigns7267]

Just finished making some, added beer (Labatt Blue - Canadian) and some Italian herbs, very yummy..

[@MrPivot9]

FOR GOD SAKE GREG! BUTTER AND CHEESE ARE LACKING! ALSO, WHERE IS YOUR GOD DAMN BEARD?!

[@GregsKitchen]

i have a 2 week old one right now

[@MrPivot9]

Greg's Kitchen Better make it 2 years. Just kidding, but pleas keep posting vids :3

[@anyweirdchick6927]

Greg's Kitchen - excuses.

[@jamesn7173]

Greg, these look even better than the ones I would get from the local fish and chip shop. (I knew the garlic powder was coming when I saw the flour). I can't wait to try this myself! PS I'm so glad to see that you are back making regular videos. Keep up the great work :)

[@GregsKitchen]

thanks!

[@kristinamchristy9788]

My husband and I made a gluten free version of these and they turned out amazing 💯 the best potato cake we ever had!!! Thank you for sharing

[@jenniferthomas4084]

Ta Greg, as an Aussie having lived in UK for 35 years, and gone to tears, trying to make them myself (not seen a chip shop that does here; though having done research they may originate from Yorkshire) I will dry my tears and have go. xxxxxx

[@elvirawhite4738]

I have been in UK for 26 years and miss potato cakes and flake - shocked when they weren't sold in the fish shop here - I cried. So my very rare trip back to Oz a couple of years ago it was flake and and potato cakes near every day. I will have to try this recipe

[@mannie9339]

@@elvirawhite4738 😂 I'm a Melbourne girl living in Brisbane. While they do have the same items on the menu here, they're made differently so when hubby and I go to Melbourne it's flake and potato cakes for every meal 😂

[@GenghisKhanBruseySkyz]

0:10 pause lol

[@jbooks888]

How about this method: deep fry them for only two minutes in a medium oil, til they're pale golden then put them on a metal rack to drain and cool down for at least 30 minutes. Then fry them to completion in a hot oil. Alternatively, you could blanch the potatoes in boiling water for a minute or two and let cool, then batter and fry.

[@GregsKitchen]

wait 30 minutes????!!!!?!?!?!?!?

[@MrKileTV]

Hey Greg you sholud try this and tell waht you think JUICY CHILLI CHEESEBURGER you gonna need: 200gr of meat seasoning by choice hot ketchup or chilli sause to mix with meat onion also to mix and some cheese to melt extra juicey and tastey =)

[@eateastIndian]

Never heard about Potato Scallops..they look yum though.. i am all about 5th of the price..thats why i end up cooking lot of restaurant style food at home..i'll be adding some curry powder to the flour paste as well.. bet would taste fantastic..

[@GregsKitchen]

mmmmm yes that does sound good.

[@jaicalder283]

This recipe is so good I made it quite a few times over the years and it’s definitely one of my favorites and I’m suddenly craving them tonight so here we go again 😌

[@lisamcdonald1014]

Oh, my favourite items from a fish and chip shop aka the chippy

[@monkeeblue]

Our local chippy calls these potato fritters...we've loved them for years. Thanks for sharing how to make them. It's too hot right now here where I am in the southern end of Ontario, Canada (31C and HIGH humidity) but in the cooler weather I'm going to be making your recipe.

[@Awsomekid103]

I want this so bad ;~; I love potatoes. Potatoes are love Potatoes are life.

[@thisistheendpt2]

You forgot to either soak or par boil them to soften them up.

[@gesheepistemology8050]

no need if you cut thin

[@csyd22]

I made these with chillis inside and served it to my mates with a glass of orange juice filled with laxative tablets... ha ha jokes on them.... you should do this to your mates Greg

[@GregsKitchen]

csyd22 good idea

[@koweninit8409]

his crazy laugh tho

[@davij417]

Tried the potato scallops - absolutely delicious. Got eight off one potato and our local fish shop charges an outrageous $1.30 per scallop! Had some batter left over, so coated a piece of fresh fish and fried that as well, every bit as tasty as the scallops.

[@lisamcdonald1014]

I have a possible fondness for potato scallops

[@Pbro1000]

First time I have seen these, making some now thank you!

[@GregsKitchen]

+patricia Brooks good job

[@mathiasdahmen2550]

Time for cream coat club vest club Tanya D'Amico AmY D'Amico Billy Johnson MiTCHELL WATSON AEW TNA WWE

[@carolesmith4864]

I'm so glad I'm not the only one who uses my mixer beaters rather than a whisk to stir up the batter. I like my potatoes very much and I'm going to make these. Thanks.

[@JulioRamosescritor]

Not burnt fingers and nothing of butter? Did you knocked your head against some Maldivian reef Gregory?

[@GregsKitchen]

several times

[@wombat5252]

Back when Greggo had no greys.

[@joekeegan-yc4nm]

Makes me laugh im watchin' this ten year old show after makin' these at home for more than forty years...

[@willford8475]

My mother used to cut the potato pieces about 1/2" thick, she put them in the oil at 4pm on a Thursday and they were ready to eat on Saturday! Lol

[@GregsKitchen]

+Will Ford :D

[@MsSpark111]

these will taste great with ketchup!

[@GregsKitchen]

or cola

[@MsSpark111]

Greg's Kitchen yup!

[@MrAcook61798]

Hi Greg. That's a new one on me .Never heard of potato cake before....our chip shops don't sell them :(. I will give it a try. Thanks......

[@GregsKitchen]

awesome!

[@RobertWilliam-yu8gi]

Cut off and thumbs down at 4:00 for using the Lord's name in vain. Exodus 20:7 Thou shalt not take the name of the LORD thy God in vain; for the LORD will not hold him guiltless that taketh his name in vain.

[@jaytlamunch4459]

just done another batch, with sallt and vinegar sprinkled on top, and a good old batch of mushy peas:-)))

[@GregsKitchen]

+joe Thomson mmmmmmmmmmmm

[@jaytlamunch4459]

was very nice, also if you can get hold of it greg they go well with chinese curry sauce:-)))

[@paulnguyen8910]

We sure are gonna miss out on the Aussie battered potatoes, now that America's in this pandemic. State & county fairs have had them since 1987. Good with with sweet chilli & sour cream, nacho cheese & bacon, ranch sauce or salt & vinegar. Strewth!

[@michaelbratton3319]

To make them crisper swap milk for ice cold water! The fats in milk stop the batter setting properly? Happy cooking 😅bigmick in UK

[@LadyNightmare33]

lol at "yelling at the kids"

[@Optamizm]

Potato cakes like the fish shops is self-raising flour and soda water. Batter should be thinner than this, more like thickened cream. Cook at about 150°

[@mariadomingas4214]

You are very funny! But I love your recipe and I love potato cakes!! Thank God for KZbin!.

[@blairchristie910]

When I make potato cakes I mash the slices up and form a flat circle shape on glad wrap and let it set in fridge for an hour then add the batter twice. Fritters: I boil potato then cut into shreddered strips then scrunch the strip's together to form a pattie shape fritter and put in fryer for a few minutes till golden brown scallop potatoes: similarly gratin potato slices in cheesy white bechemal sauce served with diced bacon

[@wallywombat164]

Just watched your scallop recipe again. You cooks are either the worst actors eva or the greatest Chefs in history. guess what i'm having tonight with a coupla beers?.

[@chinwart]

Mediumish hot oil? Is that the technical term? :D

[@GregsKitchen]

either that or a boiling cold oil

[@TwoWheeledBooBear]

Greg's Kitchen I prefer the latter.

[@Ooo.spicey]

Ive been craving for this thanks for the recipe 👍🏻

[@ArgaAnders]

Oh daaaamn! I can´t believe that I missed this video! This looks like something just up my alley! Gonna try them tonight together with some nice iberico porkchops and a green-pink peppercorn sauce. Great job Greggo!

[@darrongalway9821]

Firstly par boil the potatoes so you can cut them thicker and secondly use ice cold soda water instead of water and milk it gives you a much crunchier batter

[@karenlawlor709]

I always par boil mine so they are softer and slice them thicker, just like the chip shops do them

[@blueshorecreative3146]

Thanks mate. A simple recipe for a tongue pleaser.

[@wallywombat164]

I just made some scollops AGAIN Mate. Yahoo. 😅😅😅

[@bruceburns1672]

The other option is to cut them thicker and boil them till soft let them cool down and then batter then like Greg , also a bit of vinegar or tomato sauce as topping goes a long way .

[@JohnVKaravitis]

"Greg's Kitchen" would be great if it had no Greg in it. Just saying.

[@kathryngannon485]

Easier just using self raising flour and fizzy water for the batter.

[@mitch1937]

How about providing printable recipe copies for future use.

[@bigsteve9291]

Hi Greg enjoyed this but I added cream cheese and spam yummy give it a go see what you think

[@anthonywhite2041]

Do you reckon that this would still work somewhat without the baking powder?

[@firstnamelastname9646]

ooooo I don't know ey. I tried it without the potato and it was fine, but I don't see it working out without the baking powder...

[@christinewright9673]

Oh Greg, I love you almost as much as I love these potato scallops.

[@jeanie400]

Heads to the kitchen to get full of Greg's thickness and salty batter.... Srsyly though, I've never seen anything like these. They look amazing!! Thanks for posting Xoxo

[@GregsKitchen]

thanks for watching! :)

[@jeanie400]

Greg's Kitchen dude when do I get to come and be a special guest in your kitchen?

[@georgie9337]

your supposed to take the starch out of the potato or they will be rock hard .. look good but that's not how to make potato cakes properly

[@mamabear395]

Those are definitely a different version of our potato pancakes then here in US

[@davidbennett60]

Just tried them and although the 1st couple came out a bit hard (my wife likes them that way), the rest were deliciously light and fluffy. Very important for slices to be 2mm thin and fry on a low medium heat. Ignore my last suggestion, unless you have a professional deep fat fryer.

[@GregsKitchen]

gotta keep the wife happy

[@xwhite2020]

For the thick version you gotta do it like the real pros's did at the local wog shop mate. Once prepared, twice cooked. Remember, yeah. Mucha the betta. Love the scollap mate and I really miss it now that don't live on the East coast. Thanks Greg

[@GregsKitchen]

thanks, will try

[@scratchers7916]

An absolute crack up at 2.05. Mr Potato Head :) :) :)

[@alphar7773]

it almost looks like a lightly fried piece of battered fish

[@e.astleford3492]

Dude, using a beater as a whisk is Brilliant.

[@joeyeatsasmr4322]

I'd of boiled the potato then you'd know they will be soft

[@LuckyQT1]

Just missing the chicken salt mate❤

[@Alycat1116]

Yum 🤤 Thanks for that recipe GregO 👍

[@ebonyjhanur4836]

"It's nice and thick.... LIKE ME" Hahahaha ROFL

[@GregsKitchen]

ba ha ha

[@suave-rider]

(that's what she said)

[@paddlepop77]

Battered savs next?

[@GregsKitchen]

mmmmmmmmmmmmmmmmmmmmmmmmmmm

[@maribelpenalosa1486]

I dont have plain flour can i use any flour

[@msvm76]

Lol he’s going to make 6000 potato cakes

[@sandybrown6162]

thank you i have just subscribed

[@MrGMawson2438]

My next door neighbour made them

[@HowToVideos]

*SALT !!! I LOVE SALT !!! ;)*

[@GregsKitchen]

i like salt too

[@jacobgleggsports5547]

when you say potato it sounds Scottish accent

[@alexkasacous]

1. Replace water with beer or soda water. 2. Double baking powder 3. They are potato scallops or fritters, not cakes. Definately not cakes. 4. Herbb and flour dry powder potatoes before batter, it's just 5 times better. 5. Soak potatoes in buttermilk before dry powder, and you'll divorce your chippy. 6. Thanks for the videos

[@darrongalway9821]

All that is correct but make sure the soda water is ice cold

[@thecrazymanfromireland]

Ha ha your mad ,, great video

[@sydneyaustralia1194]

They are my favourites as well

[@priteshchauhan5608]

U know Greg this is a very similar recpe of wat we Indians eat called "BHAJIYA"... instead of plain flour in the batter for the potatoes to be dipped, we use gram flour add salt.... baking soda.....a pinch of turmeric power..... garlic powder n black pepper powder are optional..... dip the potatoes in it and fy'em up..... they taste good as well....n we normally have it either ketch up or coriander and green chillie chutney.......

[@GregsKitchen]

Pritesh Chauhan i love indian food mmmm

[@coralarch]

This is Aussie tempura!!

[@robbo8566]

Yummmo but i cbf cookn so ill go to the chippy

[@aztecn8shn]

Hey GMG I've been looking enlessly for ur tortilla española recipe.....where is it? :( please repost! Thanks buddy!

[@GregsKitchen]

it's in my videos

[@aireravengaming6438]

Fucking brilliant, best video i have ever seen

[@suave-rider]

Who's watching in 2021?

[@SigShooter9mm]

All that's missing is some cheese and onion

[@smart_tech_abode]

hey greg which state are you at?

[@GregsKitchen]

QLD

[@stephaniehenderson974]

Nice and thick “loik moiiiii” hahahahahaha

[@johnwarwick8636]

potato scolops not potato cakes.grrrr

[@jblvxk]

yeah.. that's not how you make it but ok

[@ihop2001]

Okay well recently I tried cooking and if you crumble cereal , mix with egg yolk then apply some egg yolk on the bread , spread the cereal mix on the bread then heat/toast you make French Cereal Toast :D

[@jbooks888]

interesting

[@spokehedz]

I can see why they are called Potato Scallops! You should look at "Scalloped Potatos" are in the USA... It will blow your socks right off!

[@GregsKitchen]

mmmmmmmm

[@ckrtom2]

You make the coolest stuff. I like your recipe concepts and these look so good. Do you stay in shape with all you eat by exercising?

[@GregsKitchen]

it's all about portion sizes

[@ralphdidomonic8318]

hey bro. never had potato scallops like u just made. but not to worry cause i just bought spuds today and got to give this a go, probably tomorrow for lunch. really a good one here that i know i will love. peace, ralph

[@GregsKitchen]

peace

[@livelife365]

good one, bro...peace

[@GregsKitchen]

livelife365 peace

[@barrysmith6591]

Good job they are scallops

[@brockyeadon4475]

Just cooked them they are amazing👍

[@GregsKitchen]

+Potion OF Redstone :D