Boxty is a traditional Irish potato pancake
2 large floury raw potatoes (peeled)
225g/ 8 oz cooked and mashed floury potatoes
120g/ 4.25oz all purpose flour, plus 1 tbsp for dusting
½ tsp baking powder
½ tsp salt
3 tbsp salted butter (melted and cooled)
Milk for thinning the dough (as needed)
- Grate the raw potato over a double layer of cheesecloth, wring out the grated potato over a bowl, catching the liquid. This will separate into a clear liquid with the starch at the bottom. Pour off and discard the liquid.
- Scrape out the starch with a spatula and mix with the grated and mashed potatoes. Sift together the flour, baking powder and salt, mix into the potatoes with the melted butter, adding a little milk if necessary to make a pliable dough.
- Turn out the dough on to a lightly floured surface and knead gently. Divide the dough into 4 parts and form round flat cakes about ½ inch (1.3 cm thick).
- Using the back of a knife, cut a cross into each round extending almost to the edges, without cutting through.
- Heat a large griddle or heavy skillet until hot. Dust the pan with flour, then place a dough round marked side down onto the pan. Cook over a medium heat for 3 to 5 minutes.
- Turn round over and repeat on the other side for 2 to 3 minutes. Let cool on a cooling rack and store in an airtight container.
Recipe: Noel McMeel (Irish Pantry)