TRADITIONAL IRISH BOXTY

These boxty are far more popular than the other Irish recipes (green cupcakes, anyone?). Boxty is so ingrained in Irish cooking, there are many rhymes about it. One goes: “Boxty on griddle, boxty in the pan. You won’t get a man if you can’t make boxty. Some say that you won’t get a man if you don’t eat boxesty. These delicious potato pancakes are a great way to enjoy Irish food.

Makes 12-16 boxty
2h prep time
15m cook time
166 calories

INGREDIENTS:

3 Russet potatoes, divided
2 cups all-purpose flour
2 1/2 teaspoons salt, divided
1 teaspoon baking soda
1 1/2 – 2 cups buttermilk
1/4 cup vegetable oil
2 green onions, chopped, for garish
1/2 cup sour cream, for garnish

DIRECTIONS:

Peel and cube 2 potatoes. Cube the remainder of the potatoes and place in a pot with just enough water to cover them. Add 1 teaspoon salt. Boil until fork tender. Drain and mash potatoes and place in refrigerator for 1-2 hours.

When ready to make peel and grate the rest of the potatoes. Place in a paper towels and wring to remove excess moisture.

Combine mashed potatoes, grated potatoes, flour, salt, baking soda, and 1 1/2 cups buttermilk in a large bowl. If mixture is too dry add a splash more buttermilk.

Heat oil in a large frying pan over medium-high heat. Place large spoonfuls of the potato mixture into the oil, pressing down to flatten each one. Fry for 4-5 minutes on each side, or until the boxties are getting browned. Place on paper towel to drain.

Serve with a dollop of sour cream and some green onions scattered over the top.