ElfyHow to prepare this recipe
Boxty is a traditional Irish potato pancake that has been a staple of Irish cuisine for centuries. Made with a combination of grated raw and mashed potatoes, flour, and buttermilk, this dish has a uniquely crispy yet tender texture that makes it truly special.
While some modern versions use milk, research across 20+ authentic Irish sources confirms that buttermilk is the traditional choice, adding a slight tanginess and improving the texture.
| Prep time | Cook Time | Rest Time | Total Time |
|---|---|---|---|
| 10 min | 20 min | - | 30 min |
A First-Hand Experience
To truly capture the essence of Boxty, a hands-on approach is key. After carefully researching and testing the recipe, the conclusion was clear: the best results came from using buttermilk, just as the traditional versions do. This dish was prepared alongside Colcannon for St. Patrick’s Day and was recorded in a step-by-step video!
The verdict? Absolutely delicious.
Whether served with savory toppings or enjoyed on its own, Boxty remains a beloved Irish classic, carrying the history and flavors of generations past.
A Little History of Boxty The Irish Potato Pancakes
Boxty (Irish pronunciation: bacstaí) is a traditional Irish potato pancake. The dish is most commonly associated with the counties of Leitrim, Mayo, Sligo, Donegal, Fermanagh, Longford, and Cavan in the north midlands, north Connacht, and southern Ulster. There are numerous recipes, but all use finely grated, raw potatoes and are served fried.
Boxty is an authentic Irish dish which originated in the 1700’s.
The most common version of the dish is made with finely grated raw potato and flour. It is optional to strain the grated potato to remove the majority of the starch and water. Similar to a regular pancake, the mixture is fried on a griddle pan for a few minutes on each side.
The smooth, fine-grained consistency of Boxty distinguishes it from other fried potato dishes.
The old Irish rhyme is: “Boxty on the griddle, boxty on the pan. If you can’t make boxty, you’ll never get a man!” 🙂
The rhyme may be out of date, but it clearly demonstrates the cultural significance of this dish.
Ingredients
Instructions
Peel and grate the potato.
You can use leftover mashed potatoes also.
Wring out the grated potato in a clean tea towel to dry it slightly. Remove the starchy water.
In a mixing bowl, combine all ingredients except the buttermilk and stir well to combine.
Don’t forget to add the baking soda. It reacts with the buttermilk to create light and fluffy pancakes.To make a thick batter, stir in the buttermilk. If you don’t have buttermilk, just sour regular milk with lemon juice or vinegar. You can also use plain yogurt that has been watered down instead of buttermilk.
Add the chopped spring onion also.In a frying pan, heat a little oil with the butter over medium/low heat, then add tablespoons of the boxty batter and fry until golden and cooked through, about 5 minutes per side.
Cook the other side as well.Boxty take longer to cook than pancakes because the grated potato must be cooked. Maintain a medium/low heat and cook until golden.
Enjoy, Good Appetite!
