Boxty: the Best Ever Potato Pancakes
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
12
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Calories
135 kcal
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Course
Main Course
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Cuisine
Irish
Boxty: the Best Ever Potato Pancakes
Description
These Boxty potato pancakes use a mix of boiled and mashed Russet potatoes combined with raw grated potatoes. Flour, baking powder, and salt are incorporated to bind the mixture, while buttermilk provides moisture and a slight tang. The batter is firm and dough-like, making it easy to shape into round pancakes.
Cooking on a buttered griddle over medium-high heat, the pancakes are flattened and fried until golden brown on each side. Lowering the heat as needed prevents excessive browning while ensuring the raw potatoes cook through. The contrast between a crispy crust and tender interior is characteristic of this dish.
Boxty serves well as a side dish or breakfast item, offering a comforting potato flavor and soft but crispy texture. They pair nicely with savory toppings or can be enjoyed simply with butter.
It is important not to overmix the batter to maintain the right texture. Adding buttermilk slowly helps achieve the firm consistency needed for handling on the griddle. Cooking in batches with additional butter keeps the pancakes from sticking and adds richness to the crust.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp kosher salt or sea salt
- 1 cup potato Russets boiled in salted water, mashed
- 1 ½ cups potato raw Russets, grated,
- 1 cup buttermilk (or more if needed)
- 2 Tbsp butter more or less as needed, for the griddle
Instructions
- In a small bowl, place the flour, baking powder and salt; set aside.
- In a large mixing bowl, combine the mashed potatoes with the grated raw potato, then add the flour and mix well.
- Slowly add the buttermilk and stir gently (do not over mix).
- The mixture should be like a very firm, thick batter; almost like a dough, so add more buttermilk if needed (I just used 1 cup/8 oz).
- Heat a griddle or nonstick frying pan over medium-high heat, and add a pat of butter, just before scooping out some of the boxty batter onto the pan.
- Flatten and shape into a nice, round pancake shape and fry until golden brown on the bottom.
- Turn and continue to cook until golden brown on top too, turning the heat down if they are browning too quickly (remember there are raw potatoes which need to cook).
- Continue to add a little butter and fry the boxty until all the batter is finished. Serve hot.
Notes
- Avoid overmixing the batter to maintain proper texture.
- Cook pancakes carefully to brown evenly and cook raw potatoes through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Serving | 2 | |
| Calories | 135kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 268mg | 11% |
| Potassium | 213mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 92IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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