How to Make the Perfect Irish Boxty Potato Pancakes
Irish · Medium · 40 min · 4 servings
These traditional Irish potato pancakes combine both raw grated potato and leftover mashed potato to create a uniquely textured cake that is crispy on the outside and wonderfully soft and starchy within. The old Irish saying goes if you cannot make boxty you will never get a husband, making this a recipe with a long and storied cultural history.
Why this recipe works
This Irish Boxty Potato Pancakes recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 40 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 290 calories with 6g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 250 g cold mashed potato
- 250 g raw potato peeled and finely grated
- 100 g plain flour
- 1 large egg lightly beaten
- 50 ml whole milk
- 2 tbsp unsalted butter for frying
Step by step instructions
Step 1: Prepare the Raw Potato
Grate the raw peeled potato using the fine side of a box grater directly onto a clean kitchen towel. Gather the towel and squeeze as hard as possible to remove as much starch water as you can. This step is critical for achieving crispy boxty rather than soggy ones.
Step 2: Make the Batter
In a large mixing bowl, combine the cold mashed potato with the squeezed grated raw potato and mix well. Add the flour, beaten egg, and milk and stir until you have a thick, slightly sticky batter. Season generously with salt and pepper and mix again.
Step 3: Fry the Boxty
Melt the butter in a large non-stick frying pan over medium heat until foaming. Drop heaped spoonfuls of the batter into the pan, flattening each portion slightly with the back of the spoon to form rounds about 1 centimeter thick. Do not overcrowd the pan.
Step 4: Cook Until Golden
Fry the boxty for 4 to 5 minutes per side until deeply golden and crispy on each surface. Work in batches if necessary, keeping finished boxty warm in a low oven. Serve immediately with sour cream, smoked salmon, or a fried egg on top.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- plain flour → gluten-free plain flour blend for a gluten-free version that works equally well
- whole milk → buttermilk for a slightly tangy and lighter batter
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Failing to squeeze enough moisture from the grated raw potato, which makes the batter wet and results in flat soggy pancakes
- Cooking on too high a heat which burns the outside before the inside has had time to cook through properly
Nutrition facts
Per serving: 290 calories, 6g protein, 42g carbs, 11g fat, 3g fiber.
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