Whether you call it a potato scallop, potato cake or even a fritter (depending on which side of Oz you’re from…), the fried treat is now all the rage among hip chefs who’re elevating the simple spud. Schmanzy restaurants in Melbourne and Sydney are serving up the battered slice of heaven in an array of exciting new forms, including dusted with pulverised seaweed, alongside whipped cod roe and caviar, under raw scallops and even soaked in saltbush and vinegar in a nod to British fish and chips. The best method for cooking the greasy delight and which variety of potato is best are hotly contested… Some swear by the Sebago, while others are all about the Dutch cream. We’re happy to try them all and report back – for scientific research purposes only though of course…