Boxty (Irish Potato Pancakes)
User Reviews
5
Boxty (Irish Potato Pancakes)
Description
This Boxty recipe combines two forms of starchy potatoes: cold mashed and raw grated. The grated potatoes are pressed to remove excess liquid, helping achieve a better texture. The dry ingredients—flour, baking soda, and salt—are mixed separately before blending into the potato mixture with buttermilk. The batter's consistency is adjusted to ensure it is moist but spreadable.
Frying in butter, oil, or animal fats like bacon grease over medium-high heat produces pancakes with a well-browned crust while cooking through without burning. Pressing the batter in the pan forms flat, crisp-edged cakes. Serving them hot maintains their texture and flavor.
Boxty works well as a breakfast item or a side dish, especially paired with traditional Irish meals. The addition of green onions or cheddar provides extra flavor and texture variation.
The traditional technique includes settling potato starch from the grated potato water to add back into the batter for binding and crispiness but is optional. Reducing buttermilk slightly may be needed if skipping this step.
Ingredients
- 2 cups potatoes can be made well in advance), use a starchy/mealy variety such as russets, mashed, cold
- 2 cups potato use a starchy/mealy variety such as russets, grated, raw
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1 1/2 to 2 cups buttermilk , plus more as needed
- butter vegan: use oil, or bacon grease or lard, for frying
- green onion chopped; shredded; optional add-ins
- cheddar cheese chopped; shredded; optional add-ins
Instructions
- Boil, drain, and mash the potatoes. Chill until cold or overnight.
- In a small bowl, combine the flour, baking soda and salt. Set aside.Grate the potatoes, place them on a cotton clean kitchen towel and wring out as much liquid as you can (*see Note).Place the cold mashed potatoes, grated potatoes, and flour mixture in a large mixing bowl. Add 1 1/2 cups buttermilk and combine the mixture. If the mixture is too thick/dry, add a little extra.Heat some butter, bacon grease, lard or oil in a heavy pan over medium-high. Scoop the potato mixture into the pan to form individual patties, pressing down on them to flatten them. Fry until the bottom is nicely browned and then flip them over and fry the other sides are likewise nicely browned. Be careful not to cook them too fast or they will become browned before the raw potato is cooked. Adjust the heat as needed.Transfer the boxty to a warm oven while you fry the remaining boxty. Serve immediately while hot.
Notes
- The traditional method involves settling and reclaiming potato starch from the grated potato liquid to enhance binding and crispness.
- If skipping the starch reclamation, slightly reduce the amount of buttermilk to maintain batter consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Serving | 2boxty | |
| Calories | 197kcal | 10% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 624mg | 26% |
| Potassium | 407mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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