Irish Boxty Recipe

Grated raw potatoes: Provides the crispy texture and earthy flavor to the boxty.

Mashed potatoes: Adds a creamy and smooth texture, balancing the grated potatoes.

All-purpose flour: Helps bind the ingredients together, giving structure to the pancakes.

Buttermilk: Adds a tangy flavor and helps achieve the right consistency.

Baking powder: Ensures the boxty is light and fluffy.

Salt: Enhances the overall flavor of the dish.

Butter: Used for frying, giving the boxty a rich and golden crust.

When grating the raw potatoes, make sure to squeeze out any excess moisture using a clean kitchen towel or cheesecloth. This will help the boxty achieve a crispier texture when frying.

• grated raw potatoes - Substitute with grated sweet potatoes: Sweet potatoes offer a slightly different flavor and a bit more sweetness, but they maintain a similar texture when grated.

• mashed potatoes - Substitute with mashed cauliflower: Mashed cauliflower can provide a similar creamy texture while being lower in carbs and calories.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used to accommodate those with gluten sensitivities or celiac disease, while still providing the necessary structure.

• buttermilk - Substitute with plain yogurt: Plain yogurt can mimic the tanginess and consistency of buttermilk, making it a suitable alternative.

• baking powder - Substitute with baking soda and cream of tartar: Mixing ¼ teaspoon of baking soda with ½ teaspoon of cream of tartar can replace 1 teaspoon of baking powder, providing the same leavening effect.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• butter - Substitute with olive oil: Olive oil can be used for frying to provide a healthier fat option and a slightly different flavor profile.

• Allow the boxty to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled boxty in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store in the refrigerator for up to 3 days. Reheat in a frying pan over medium heat until warmed through, or in a preheated oven at 350°F (175°C) for about 10 minutes.
• For freezing, lay the boxty in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the boxty to a freezer-safe bag or container. Label with the date and use within 2 months for best quality.
• To reheat from frozen, place the boxty on a baking sheet and bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. Alternatively, thaw overnight in the refrigerator and reheat in a frying pan over medium heat.

• Preheat your oven to 350°F (175°C). Place the leftover boxty on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 10-15 minutes or until heated through.

• Heat a non-stick skillet over medium heat. Add a small amount of butter or olive oil to the pan. Place the boxty in the skillet and cook for 2-3 minutes on each side until they are warmed through and slightly crispy.

• For a quick method, use a microwave. Place the boxty on a microwave-safe plate and cover them with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• If you have an air fryer, preheat it to 350°F (175°C). Place the boxty in a single layer in the air fryer basket. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• For a steam method, place the boxty in a steamer basket over boiling water. Cover and steam for about 5 minutes or until heated through. This method helps retain moisture and keeps the boxty soft.

• Grater: Used to grate the raw potatoes into fine shreds.

• Mixing bowl: A large bowl to combine the grated raw potatoes, mashed potatoes, flour, buttermilk, baking powder, and salt.

• Measuring cups: Essential for accurately measuring the flour and buttermilk.

• Teaspoon: Used to measure the baking powder and salt.

• Frying pan: A flat pan to cook the boxty pancakes.

• Spatula: Handy for flipping the pancakes to ensure they cook evenly on both sides.

• Stove: Provides the heat source for cooking the boxty pancakes.

• Butter knife: Used to cut and spread the butter in the frying pan.

Prepare ingredients in advance: Grate and mash the potatoes the night before to save time.

Use a food processor: Speed up grating raw potatoes by using a food processor instead of a hand grater.

Preheat the pan: Ensure the frying pan is hot before adding the butter to reduce cooking time.

Batch cooking: Cook multiple boxty pancakes at once if your pan is large enough.

Measure ingredients beforehand: Have all ingredients measured and ready to mix to streamline the process.