Australian-Style Potato Scallops

bibliophile, thalassophile, equestrian. my paternal grandparents, Salvatore and Sabina Tortorici emigrated from italy as children early in the 20th century. their blood must be strong in me because mamma mia this girl can never eat italian food too much or too often.

1 ½ pounds medium russet potatoes (about 4)

2 teaspoons salt, divided, plus more for serving

1 tablespoon vegetable oil or shortening for deep-fat frying

1 ½ cups all purpose flour

1 ½ teaspoons baking powder

12 fluid ounces club soda or sparkling mineral water

Directions at bhg.com

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