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
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
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.