Irish cuisine historically featured potatoes, beer, cabbage, beer, kale, beer, stews, heavy breads, and other hearty foods to complement Ireland's northern climate. But cooks in Ireland now fuse traditional cuisine with contemporary cooking styles.
3 tablespoons flour
2 green onions, finely chopped
1 cup ale
2 tablespoons vegetable oil
4 ounces cooked honey-roasted turkey or ham, minced (optional)
Salt and pepper to taste
Using a food processor (or by hand), finely grate the onion and potatoes. Stir in remaining ingredients. Heat a griddle until very hot. Drop the batter on by spoonfuls, turning over to brown both sides. Serve with sour cream or a honey-mustard dipping sauce.
Adapted from Lucy Saunders' Cooking with Beer.
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This page modified January 2007
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