Tattie Fritters

AussieLass

They call them potato scallops here. Thin slices of potato dipped in batter, deep fried. Very fattening but very nice. I love them with tomato sauce.

lynzpower

recovering_spendaholic wrote:

A chippie near me sells them and they are just sliced potato tossed in flour and then dipped in batter and fried - I don't like them as they are really greasy but they are very popular. Years ago when I was a student the chippies in and around Whalley Range in Manchester used to sell fish scones - which were two rounds of potato with a bit of fish in the middle coated in batter and then fried - I loved them!! The chippie by me now also lets you take in a chocolate bar and he will dip it in batter and fry it - very popular with local teenage boys for some reason.

Also known as potato scallops round greater manchester.

I YEARN FOR THESE

Anyone know what the best type of potato is best for these? Might stick one in a barm for lunch with a slick of gravy

YUM YUM YUM

Burlesque_Babe

Sainsbury and Marks and Spencer sell trays of these, they are very scrummy, but definitely a luxury treat at about £2 a tray!!

Might have a go at making them at the weekend -although it won't do the diet any good at all!!!

weegie_2

The trays in Sainsbury's/Marks are good - but they are not a patch on home made - they are also too small for my liking :-)

Got to be big mamma tattie fritters :-)

Ruby_Pudding

They are called Scollops in South Wales and they are beautiful with tomato sauce, and a few slices of real bread and butter

Yum yum yum yum

Rachie_B

Anne_Marie wrote:

Thinly slice potatoes, no need to parboil. Toss in seasoned flour, then dip in batter mix, and deep fry. As others have said make sure oil is hot enough, just do a few at a time, and drain on kitchen roll. They are truly scrummy, and extremely fattening! You can always make a salad to go along with them!

Forgot to add we called them potato scallops.

scallops thats the one! we call them that here too

lindadykes

Here in the north east we just called them fritters. I have always sliced the potatoes abour 2mm thick, put some flour in a plastic bag, added the potato and jiggled them around till they are coated. For the batter I mix together plain flour water and a dash of either vinegar or even better cider. Coat the floured potato slices in the batter (I tend to make the batter quite thick) then drop in oil - not too hot or the batter burns befor e the potato softens. As has been said before be careful not to do too many at once or they stick together in an awful mess! Drain well and I usually have the oven on low so I can keep them warm till they are all done. I find I can't really eat many at once as they are quite fatty and filling but DH can polish off a boat load!

cinemaven

My dad's tattie fritters rivalled any chip shop and he used:
a cup of water
a cup of flour
a wee bit of baking powder (pinch - 1/2 tsp)
salt to taste (probably a tablespoonful of salt - I can see it in the palm of his hand and it always seemed like quite a big puddle)

He'd drop one in and wait for it to "set" before dropping the next.
The first few always went to the dog ... I think it was because the chip pan wasn't hot enough or was too hot but I don't remember a time when he didn't give the first few to the dog.

I found this thread because my sisters and I are planning on making fritters and I wasn't sure how long to cook them or how high to turn up the fryer. He was always in charge of the fritter making and none of us watched any closer than to make sure that we snagged the bigger ones.
I've found all of these messages so helpful :T

helenhugs

weegie wrote: »

Speaking as a Glaswegian who loves fritters, you just can't beat them. Chip shops here sell them for about 20p each or 3 for a £1 :-).

Stick with buying them individually you are being conned otherwise lol.

These sound yum, have to say i've not seen or heard of them before. you used to be able to get battered pineapple rings at 1 of the chippys around though (although why you would want to is beyond me)
Hugs
Helen

consumermonkey

Down in darkest West Wales, we have not only the fritter/scallop, but also the marina. Two slices of potato with sage and onion stuffing in the middle, again battered and deep fried. Not for the squeamish, but a lovely treat once in a while.

Although I haven't seen these for years, remember them as a kid and would not want them any more, but batter bits used to be a delicacy for me.