Boxty

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Boxty is a traditional Irish potato pancake. The dish is mostly associated with the north midlands, north Connacht and southern Ulster, in particular the counties of Leitrim and Cavan. There are many different recipes but all contain finely grated, raw potatoes and all are served fried. The most popular version of the dish consists of finely grated, raw potato and mashed potato with flour, baking soda, buttermilk and sometimes egg. The grated potato may be strained to remove most of the starch and water but this is not necessary. The mixture is fried on a griddle pan for a few minutes on each side, similar to a normal pancake. Traditional alternatives include using only raw potatoes, boiling it as a dumpling or baking it as a loaf. The most noticeable difference between boxty and other similarly fried potato dishes is its smooth, fine grained consistency.

Boxty was seen as so much a part of the local culture in the areas in which it was made, that the following poem was written-

Boxty on the griddle,

Boxty in the pan,

If you can't make boxty,

You'll never get a man.

As the interest in Irish cuisine has increased, so the popularity of boxty has risen. It is not unusual to see boxty on the menus of restaurants outside the areas with which it is traditionally associated. Boxty may be bought in shops and supermarkets either in the dumpling form or ready cooked as pancakes. Some modern recipes use garlic and other spices to flavour the mixture. For hygiene and convenience, the raw potato may be blended in a food processor instead of grating it by hand.

1 Recipe
2 Trivia
3 See also
4 External links

[edit] Recipe

4 cups potatoes, peeled, grated (about 1 kg)
1 1/3 cups flour
2 teaspoons salt
6 tablespoons milk
2 tablespoons butter
1/4 cup brown sugar
4 tablespoons butter, melted

Squeeze grated potatoes as dry as possible in a tea towel.
In a bowl, combine the potatoes, flour, and salt. Stir in the milk gradually, using enough to make the mixture hold together.
Let the mixture stand 1 hour.
Heat a 23cm - 25cm heavy frying pan until very hot. Drop in the butter and let it melt. Pat the potato mixture into the pan with a spatula, distributing it evenly.
Cook over medium heat until the underside is set and golden brown.
Slide the pancake onto a plate and invert it back into the pan.
Let the other side brown.
Serve the pancake straight from the pan with brown sugar and melted butter.