Boxty is a traditional Irish potato dish that blurs the line between a pancake and a dumpling. It utilizes both cooked mashed potato and grated raw potato, creating a unique texture that is slightly sticky yet crispy when pan-fried.

Prep Time	Cook Time	Serves
20 minutes	15 minutes	4

Ekspor ke Spreadsheet

Part A: Ingredients

• Potatoes: 1 cup Cooked Mashed Potato (cooled), 1 cup Raw Potato (peeled and finely grated).
• Dry: 1 cup All-purpose Flour, 1 tsp Baking Soda, 1 tsp Salt.
• Liquid/Dairy: 1 cup Buttermilk (or milk with a dash of vinegar), 2 Tbsp Butter or Oil (for frying).

Part B: Instructions

Step 1: Prep the Potatoes

1. Grate the raw potato finely using a box grater or food processor.
2. Place the grated raw potato into a clean tea towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial for the final texture.

Step 2: Mix the Batter

1. In a large bowl, whisk together the flour, baking soda, and salt.
2. Add the cooled mashed potato and the squeezed, grated raw potato to the dry ingredients.
3. Pour in the buttermilk (or milk/vinegar mixture).
4. Stir the mixture until just combined. The batter should be thick, lumpy, and slightly sticky. Do not overmix.

Step 3: Cook the Boxty

1. Heat a large non-stick skillet or griddle over medium heat. Add the butter or oil.
2. For thick, small pancakes: Drop 1/4 cup of the batter onto the hot skillet, flattening it slightly with a spoon to form a disc about 1/2 inch thick.
3. Cook for 4–6 minutes per side, or until golden brown on the outside and cooked through in the center.

Step 4: Serve

• Serve the Boxty warm. They are versatile and can be served savory (often alongside butter, bacon, or smoked salmon) or sweet (with butter and jam). They can also be used as a wrap for stews or fillings.