Inspired by videopotatomilk
Irish Potato Pancakes (Boxty)
Traditional Irish boxty pancakes made with a mixture of mashed and grated potato, buttermilk and flour.
Traditional Irish boxty pancakes made with a mixture of mashed and grated potato, buttermilk and flour.
15 min
Prep time
25 min
Cook time
40 min
Total time
8 boxty
Yield
Ingredients
7 ingredients- 2 large russet potatoes (about 1 lb 4 oz/568 g)
- 1 ¼ cups (6 ¼ oz/177 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 cup (8 fl oz/240 ml) plus 2 tablespoons buttermilk
- Vegetable oil, for cooking
Method
11 steps- Peel and roughly chop one potato. Steam it for about 10 minutes, until tender.
- Transfer the cooked potato to a large bowl and mash it while still hot.
- Peel and coarsely grate the remaining potato onto a clean kitchen towel.
- Wring the grated potato firmly in the towel to remove as much liquid as possible.
- Add the grated potato to the mashed potato and gently toss together.
- Fold in the flour, baking powder, salt and pepper until evenly combined.
- Stir in the buttermilk to make a thick, spoonable batter.
- Heat a large frying pan over medium-low heat and add a generous tablespoon of vegetable oil.
- Scoop approximately 1/2 cup of batter into the pan and spread it into a 4-inch circle.
- Cook two or three boxty at a time for 4–5 minutes per side, until golden and cooked through.
- Keep the cooked boxty warm while frying the remaining batter, then serve.
Recipe notes
Helpful tips
- Squeeze as much moisture as possible from the raw grated potato.
- Mix the batter only until combined.
- Serve the pancakes immediately while crisp and hot.
Equipment
- Large saucepan
- Potato masher
- Box grater
- Clean kitchen towel
- Mixing bowl
- Large skillet
- Spatula
Storage
Refrigerate cooled pancakes in a covered container and reheat in a frying pan until hot.
Recipe inspiration
Inspired by Bigger Bolder Baking with Gemma Stafford
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