Instructions:
1. Prepare the Potatoes:
Peel and grate the potatoes using a coarse grater or a food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth, and squeeze out any excess moisture. This is an important step to ensure the boxty has the right texture.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, salt, and pepper.
3. Add Wet Ingredients:
In a separate bowl, beat the egg and mix it with the milk and melted butter. Then, add the grated potatoes to the wet mixture, stirring to combine.
4. Combine Wet and Dry Ingredients:
Gradually add the wet mixture to the dry ingredients, stirring until a thick batter forms. The batter should hold together but still be a bit pourable. If it feels too dry, add a little more milk until you reach the right consistency.
5. Fry the Boxty:
Heat a large skillet or frying pan over medium heat and add a bit of butter or oil to coat the pan.
For each boxty, spoon about 1/4 cup of the batter into the skillet and flatten it into a round pancake shape using the back of the spoon.
Fry the boxty for about 3-4 minutes on each side, or until golden brown and crispy. Flip carefully, as the pancakes are a bit delicate.
6. Serve:
Once cooked, remove the boxty from the pan and set it on a plate lined with paper towels to absorb any excess oil.
Serve hot, with additional butter or toppings of your choice. Some classic options include sour cream, smoked salmon, or even a sprinkle of chopped fresh herbs.
Tips for Success:
Texture: The key to perfect boxty is squeezing out as much moisture from the potatoes as possible. If there’s too much water, the batter will be too runny, and the pancakes won’t have the right texture.
Variation: Some recipes call for a mix of mashed potatoes and grated raw potatoes, which adds extra richness to the boxty. You can try this for a different variation!
Serving Ideas: For a more hearty meal, serve boxty with eggs, bacon, and sautéed mushrooms. If you’re making it for dessert, top it with honey or jam.
