TRADITIONAL IRISH BOXTY: THE BEST EVER POTATO PANCAKES, WITH A TWIST (IRISH POTATO PANCAKES)
A wonderful and hearty Irish potato pancake recipe.
Provided by adapted by Christina Conte
Time 40m
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 253 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 3 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2, Sodium 570 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
BEST EVER IRISH BOXTY
After a little trial and error, I managed to re-create this traditional Irish specialty, and while I make my Irish Boxty with a creamy mushroom filling, get creative and serve your boxty with a chicken or beef filling or a range of other vegetables to suit your taste. Slàinte!
Provided by Susan
Categories Main Course
Time 1h10m
Number Of Ingredients 17
Steps:
- Place grated potato in a colander to drain; squeeze to remove excess liquid. Pat dry with a paper towel. In a large bowl, combine the grated potato, milk, flour, mashed potato, salt and pepper. Let stand for 20 minutes. For Mushroom Filling2. Next, in a large nonstick skillet, heat oil and melt butter over medium high heat. (If using frozen mushrooms, be sure to defrost and drain first to avoid overly thinning the sauce.) Add mushrooms to skillet and leisurely cook, without crowding them, until golden brown. 4-5 min. Just before they are done, add the garlic, salt, and pepper. Add white wine and stir for 1 minute. Add broth, cream, and parmesan and stir, bringing the sauce to a strong simmer. Cook time may vary, but 5-7 minutes at a simmer should bring the sauce to desired consistency. Once the sauce has thickened to your liking, add the thyme then remove from heat and keep warm.For Boxty3. Coat another large nonstick skillet with cooking spray; heat over medium heat. When the skillet is hot, pour 3/4 cup batter into the center of the skillet; spread batter evenly (I use the bottom of the plastic measuring cup I used to pour the batter to spread it evenly into a circle). Cook until the top of the boxty appears dry; you'll see the boxty turning a shade darker as it cooks from the outside edges inward. Flip the boxty over using a spatula and cook 3 minutes longer or until golden brown on each side. Remove and keep warm on a plate with a cover. Repeat with remaining batter, coating skillet with cooking spray as needed. Combine4. Once you've made your 4 boxties, spoon 1/4 cup of filling onto the potato pancakes and fold over. Finish by topping each one with the remaining sauce which is usually a tablespoon or two. Serve immediately and enjoy!
Nutrition Facts : Calories 434 kcal, ServingSize 1 boxty
BOXTY (IRISH POTATO PANCAKES)
A staple Irish dish dating to the 1700's, boxty are potato pancakes made from a combination of grated and mashed potatoes that are fried until delightfully crispy on the outside and soft on the inside.
Provided by Kimberly Killebrew
Categories Breakfast Dinner Lunch
Time 3h30m
Number Of Ingredients 8
Steps:
- Boil, drain, and mash the potatoes. Chill until cold or overnight.
- In a small bowl, combine the flour, baking soda and salt. Set aside.Grate the potatoes, place them on a cotton clean kitchen towel and wring out as much liquid as you can (*see Note).Place the cold mashed potatoes, grated potatoes, and flour mixture in a large mixing bowl. Add 1 1/2 cups buttermilk and combine the mixture. If the mixture is too thick/dry, add a little extra.Heat some butter, bacon grease, lard or oil in a heavy pan over medium-high. Scoop the potato mixture into the pan to form individual patties, pressing down on them to flatten them. Fry until the bottom is nicely browned and then flip them over and fry the other sides are likewise nicely browned. Be careful not to cook them too fast or they will become browned before the raw potato is cooked. Adjust the heat as needed.Transfer the boxty to a warm oven while you fry the remaining boxty. Serve immediately while hot.
Nutrition Facts : ServingSize 2 boxty, Calories 197 kcal, Carbohydrate 39 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 624 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 2 g
IRISH BOXTY POTATOES
Traditional Irish potato pancakes, also known as boxty, are made with a mixture of mashed and grated potatoes for a texture that's part pancake, part hash brown. Serve with Irish Bangers and Sauteed Swiss Chard for a complete St. Patrick's Day meal.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 14
Steps:
- Make the mashed potatoes: Bring a saucepan of water fitted with a steamer insert to a boil over medium-high heat. Peel and cut potatoes into 1-inch pieces; add to steamer insert. Cover and cook until fork-tender.
- Heat milk and butter in a small saucepan over medium-high heat. Transfer potatoes to a large bowl; mash potatoes using a potato masher. Slowly add milk mixture and stir to incorporate with a wooden spoon until smooth; season with salt and pepper.
- Make the boxty potatoes: Transfer 1 1/2 cups mashed potatoes to a large bowl; reserve extra mashed potatoes for another use. Add grated potato to bowl with mashed potatoes. Whisk together egg and egg yolk; add to bowl with potatoes along with milk and scallions and stir to combine. In a medium bowl, whisk together flour, salt, baking powder, and pepper; add to bowl with potatoes and stir to combine.
- Melt 2 tablespoons butter in a large heavy-bottomed skillet over medium heat. Working in batches, adding butter as necessary, add 2 tablespoons batter to skillet and gently spread to form a 2-to-3-inch round; cook, turning, once, until browned on both sides, about 4 minutes per side. Serve immediately with butter.
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