Fadge? What in the world is fadge? That’s what we wondered, too, but, instead of just wondering when we saw this recipe, we thought it might be worth trying. Since it’s an Irish recipe, we waited until right before St Patrick’s Day to make it, giving you, dear reader, the opportunity to try it yourself on the day when everyone is Irish. Just follow along.
We found this recipe when reading An Irish Country Girl, by Patrick Taylor, which is a novel, not a cookbook, showing that one can find recipes to try just about anywhere. Well, we do at least.
So, let’s scratch up a wee bit o’ fadge, shall we?
We like to have the bit o’ peel in our potatoes, so we try to buy organic. If we don’t have organic potatoes, we’ll peel them. For the apple, you’ll want a crisp, somewhat tart, kind, such as Granny Smith or a Gala; avoid those Red Delicious, whose name is only half-correct.
Oh, and we cut the amount of butter in half from the original recipe, and made sure to specify unsalted butter.
Procedure in detail:
Cook potatoes. We started with a small batch of gold potatoes, trimming off a few blemishes, cutting into equal-size pieces, and covering with cold, salted water. Place the pan over medium heat and bring to a simmer. Continue simmering until the potatoes are soft, about 20 minutes. Drain completely.
Mash potatoes. Using a potato masher, or even a large fork, mash the potatoes until dry and crumbly.
Add flour and salt. Add the flour and salt and continue to mash into the potatoes.
Add butter. Once the flour is mixed in, switch to a spoon and stir in the butter. The potato dough will clean the sides of the pan and make a soft, doughy ball.
Shape. We placed our dough on a piece of waxed paper, which was the wrong thing to do. The butter leaked through waxed paper, so place your dough on parchment, instead, and pat it out into a circle about 1/4 inch thick.
Grate apple. Grate the apple over half of the circle of potato dough. Keep in mind that you want a half-moon shape, so try to keep or move the apple into a thin layer on one side. Then fold over and seal.
Fry. Heat a lightly-oiled, heavy skillet (cast iron is perfect) over low heat. When hot, add the fadge and fry for about 20 minutes on each side before flipping. We had to cut our fadge into four pieces in order to flip, which was fine, since we were going to cut it into four servings, anyway.
We have to say that we weren’t overly excited by this fadge. It was all right — it’s made with potatoes, after all — but the insides had a gummy texture. We had expected it to be more crisp and dry throughout the fadge. Instead, the outside was crisp, while the inside was soft and sticky. It was also difficult to handle the dough. As you saw in the photos above, we didn’t get the fadge into the pan in good shape, so we had to press it into a round and fry it that way. Overall, we have to say there are better Irish foods to try, so three stars.