Draft:Floddies

• Comment: GPTZero flags 100%. Sophisticatedevening🍷^(talk) 15:06, 9 June 2025 (UTC)

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Floddie

Floddies are a traditional fried potato patty originating in the Tyneside area of North East England, particularly associated with Gateshead. Typically made from grated raw potato, onion, self-raising flour, and egg, the mixture is shaped into patties and shallow-fried, often with the inclusion of chopped bacon. The dish is closely linked to the region’s working-class culinary traditions and remains a distinctive feature of North Eastern food heritage.

History

The origins of the floddie are widely attributed to the Industrial Revolution period. According to regional food histories, floddies were commonly prepared by canal workers or "navvies", who reportedly cooked them on metal shovels over open fires. This rustic preparation gave rise to the name "canal floddie". The dish became especially popular in Gateshead and County Durham, where it served as an affordable and filling meal for miners, shipbuilders, and labourers.

During the Second World War, floddies were adapted to fit wartime rationing. Versions made without bacon or egg—known as potato floddies—were promoted by the Ministry of Food, which encouraged the use of domestically grown potatoes. Recipes from the 1940s often involved just grated potato, a small amount of flour, and seasoning, occasionally served with jam or herbs.

Preparation

A traditional floddie uses raw grated potato with excess moisture removed. The grated potato is mixed with finely chopped onion, self-raising flour, and beaten egg to form a thick batter. Small pieces of bacon are often added for flavour, though vegetarian versions exist. The mixture is dropped into hot fat—originally bacon fat or lard—and fried until golden and crisp on both sides. The result is a hearty patty, often described as a cross between a hash brown and a Swiss rösti.

Cultural Significance

Floddies are considered emblematic of Tyneside’s food culture, with strong ties to the communities of Gateshead and surrounding areas. Though never widely commercialised, the dish has been passed down through generations and is regarded as a symbol of resourcefulness and local identity.

Modern Revivals

In recent years, floddies have experienced a modest revival as part of a wider appreciation for traditional regional British foods. Contemporary chefs and food writers have reintroduced the dish in various forms, ranging from informal brunch menus to refined interpretations served as small plates or canapés. These modern versions often retain the traditional base of grated potato and onion but may include creative additions or vegetarian alternatives. The dish has appeared in both casual and formal dining settings across the North East, contributing to a renewed interest in Tyneside’s culinary heritage.