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Potato Floddies

This recipe is in categories World War 2, Main courses, Snacks,
About this recipe:
Difficulty: not rated
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.

Ingredients
1 oz = 28.35g rounded up in this recipe to 30g

Making and cooking it
  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