Boxty (Irish Potato Pancakes)
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Sides“Half raw, half boiled, half buried” is the old saying about how boxty gets made — grated raw potato for texture, mashed for softness. Great alongside the fry-up or on their own with butter.
Ingredients
- 2 large potatoes, peeled — half grated raw, half mashed
- 1 cup self-raising flour — Odlums
- 1 egg
- ½ cup milk
- Salt and pepper
- Butter, for frying — Kerrygold
Method
- Grate the raw potato onto a clean tea towel, wrap it up, and squeeze out as much liquid as you can over a bowl. Let the liquid sit a minute, then pour off the water — the starch left in the bottom goes back into the mix.
- Boil and mash the other potato half, let it cool slightly.
- Combine the grated potato, reserved starch, mashed potato, flour, egg, milk, salt, and pepper into a thick batter.
- Heat butter in a heavy pan over medium heat. Spoon in batter for pancakes about ½ inch thick.
- Fry 4–5 minutes per side until deep golden and cooked through.
- Keep warm in a low oven while you fry the rest.
Tip: Squeezing the grated potato dry is the whole trick — skip it and the batter won't hold together.