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History Cookbook: Potato Floddies

This recipe is in categories World War 2, Main courses, Snacks
About this recipe
Healthiness : (242 votes)
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Number of servings: 2 servings
This is a vegetarian recipe

These floddies are real energy givers. This recipe, from WW2, was just one of many recipes using potatoes. Potato recipe books were published to give people suggestions and advice on how best to serve potatoes at mealtimes. Suggestions, for example, included scrubbing instead of peeling to cut down on waste.
  • 2 potatoes
  • 2oz (60g) flour
  • 1/3 cup water
  • a little salt and pepper
  • dripping (you may want to use lard)
  • a pinch of mixed herbs
1 oz = 28.35g rounded up in this recipe to 30g
  • Grater
  • Mixing bowl
  • Frying pan
  • Wooden spoon
  • Wooden spatula
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Scrub 2 potatoes and grate with a coarse grater over a bowl
  2. Then add sufficient flour and water to form a batter
  3. Season with salt and pepper
  4. Melt a little dripping and make very hot in a frying pan
  5. Drop the mixture into it. When brown on one side, turn and brown the other
  6. Serve with jam if you want it as a sweet dish or, if you prefer it as a savoury, add a pinch of mixed herbs and a dash of pepper
Potato Floddies - print view  Potato Floddies - print view

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Name: Andrew 18th February 2018
My dad used to make these, I'm sure he put some onion in there to. He would have grown up during the war.
Name: Cupcakequeen 27th January 2018
really helped with my homework
Name: Lollipop Layla 6th March 2017
best dish ever mostly like pancakes
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