Saturday, 4 May 2013

Bacon Floddies

Dear people,

I have sorely, sorely neglected you. I bring you bacon in apology.

Specifically, bacon floddies. These are a traditional Gateshead snack and are basically the Geordie version of onion bhajis, with less spice and much more bacon. Alternatively, I suspect at some point in Gateshead, back in the day, the following conversation happened:

"I see them Scots are eating tattie scones for their bait"
"Aye, they're tasty"
"Maybe, but they're missing something'"
"Aye, there's nee bacon in 'em"

Apparently these are usually eaten with even more bacon and eggs on the side for breakfast and supper. They're really blummin yummy, and well worth the effort of grating potatoes ( I really hate grating things) for.

225g grated peeled potato
2 onions, grated or finely chopped. Sometimes I use one onion and one spring onion, which gives them some little spots of green colour.
175g bacon rashers. I tend to put more in because its bacon and there can never be too much. Finely chopped
50g self raising flour
Salt and pepper
2 eggs, beaten
Vegetable oil (you're supposed to use bacon dripping)

1. Plonk the potatoes, onions, bacon, flour and seasoning into a bowl and add the eggs.
2. Mix thoroughly
3. Fry. I usually use a tablespoon or so of mixture per floddie, but you can make them as big or little as you like. It helps to squish them down a bit while they're frying. Once they're browned, turn them over and fry them on the other side
4. Drain on paper towels, wait to cool a few minutes, then shovel them in your gob.

I hope this offering makes up somewhat for my lack of attention to my little baking blog. I just never seem to find the time these days, and have been busily writing for my skepticism blog.


No comments:

Post a Comment