Golden, lacy Irish potato pancakes made from a mixture of grated raw and mashed cooked potatoes, pan-fried until crisp-edged and tender inside.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Peel and finely grate half the potatoes into a clean cloth. Squeeze out all liquid into a bowl and let starch settle.
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2
Boil the remaining potatoes until tender, drain, and mash smoothly.
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3
Combine grated raw potato, mashed potato, settled starch, flour, baking powder, egg, and enough buttermilk to form a thick batter. Season.
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4
Heat butter in a large skillet over medium heat. Drop spoonfuls of batter and flatten into rounds.
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5
Fry 3-4 min per side until golden brown and cooked through.
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6
Serve hot with butter or as a side to a full breakfast.
Did You Know?
The old Irish rhyme goes: "Boxty on the griddle, boxty in the pan; if you cannot make boxty, you will never get a man."
Chef's Notes
Equipment Tips
- grater
- mixing bowl
- large skillet
Garnishing
butter pat, chives
Accompaniments
smoked salmon, sour cream
The Story Behind Boxty
Boxty originated in the midlands and north of Ireland during the 18th century as a way to stretch precious potatoes further. The technique of combining raw and cooked potato creates a unique texture that sets boxty apart from other potato pancakes found across Europe.
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