Boxty: the Best Ever Potato Pancakes

Course Main Courses

Cuisine Irish

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 135

Author adapted by Christina Conte

A wonderful and hearty Irish potato pancake recipe.

Equipment

1 griddle

Ingredients

2 cups all-purpose flour
1 tsp baking powder
1 tsp Kosher or sea salt
1 cup mashed potatoes Russets boiled in salted water
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

US Customary - Metric

Instructions

NOTE: for the best boxty, squeeze the grated raw potato in a clean tea towel until all the water runs out; discard the water.
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 a batter; so add more buttermilk if needed. Make as thick or as runny as desired.
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

It's important not to over mix the batter for best results.
NOTE: for the best boxty, squeeze the grated raw potato in a clean tea towel until all the water runs out; discard the water.

Nutrition

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