Traditional Irish Boxty

Ingredients

• 2 large potatoes, peeled and grated (about 2 cups / 450g) 2 large potatoes, peeled and grated (about 2 cups / 450g)
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 clove garlic, minced 1 clove garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1/4 cup (60ml) buttermilk 1/4 cup (60ml) buttermilk
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 7g, 4g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 4g
• Fiber: 3g
• Salt: 0.6g

Preparation

1. 1.
   Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
2. 2.
   In a large bowl, combine the grated potatoes, flour, baking powder, salt, black pepper, minced garlic, and chopped parsley.
3. 3.
   Add the buttermilk and melted butter to the potato mixture. Stir until well combined.
4. 4.
   Heat a large skillet over medium heat and add enough vegetable oil to coat the bottom.
5. 5.
   Drop spoonfuls of the potato mixture onto the skillet, flattening them slightly with the back of the spoon.
6. 6.
   Cook the Boxty for about 3-4 minutes on each side, or until golden brown and crispy.
7. 7.
   Remove the cooked Boxty from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
8. 8.
   Repeat the process with the remaining potato mixture, adding more oil to the skillet as needed.
9. 9.
   Serve the Boxty warm with your choice of toppings or accompaniments.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out as much moisture as possible from the grated potatoes to achieve a crispy texture.
• Buttermilk — If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying the Boxty.

Tips & Tricks

• For extra flavor, add grated onion or scallions to the potato mixture.
• Serve Boxty with a dollop of sour cream and chopped chives for a classic Irish touch.
• Experiment with different toppings such as smoked salmon, crispy bacon, or sautéed mushrooms.
• Leftover Boxty can be reheated in a toaster or oven for a quick and delicious snack.
• If you prefer a lighter version, you can bake the Boxty in the oven instead of frying them.

Serving advice

Serve the Boxty as a main course with a side salad for a satisfying meal. Alternatively, they make a great appetizer or brunch dish when served with a variety of toppings and condiments.

Presentation advice

Arrange the Boxty on a platter, garnished with fresh parsley or chives, to make them visually appealing. Serve them warm to showcase their crispy exterior.