‘Potato floddies’ are nom, nom nom! (sorry there was no other description that fitted the bill)

Potato floddies are 1940s junk food… only to be used when you need something quick, tasty, a little greasy and are missing those trips to the nearest fast food establishment when only fried potatoes will fill the void.

Floddies can be cooked and spread with jam or cooked with a pinch of mixed herbs, salt and pepper for that hash brown taste.

Floddies are flippin fantastic! NON, NOM, NOM!

Potato floddies

• 2 large potatoes, scrubbed with skins on
• a little flour
• salt & pepper
• pinch of mixed herbs
• butter, margarine or dripping for frying

Method

1. Grate your scrubbed potatoes into a large bowl (coarse)

2. Add in salt and pepper and herbs

3. Sprinkle in flour and stir, keep adding until a batter begins to form and starts to bind together the grated potato

4. Non-stick pans work best, place fat into pan and heat on medium/hot

5. Drop in a large spoonful of the floddie mix and press down to flatten out

6. Fry until browned on one side (a few minutes or so) and turn. Fry the other side

7. Remove from heat. Eat!!!

Each potato makes about 3 floddies so this recipe makes 6 or more floddies!

“This post is part of Twinkl’s VE Day Campaign, and is featured in their Best Wartime Recipes to Celebrate VE Day from Home post”