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Traditional Irish Boxty (Pan-Fried Potato Pancakes)
The beloved heritage potato cake from County Leitrim and Cavan: golden, crispy-edged griddle cakes made from a half-and-half mixture of raw grated potatoes and cooked mashed potatoes bound with buttermilk and butter.
Prep
20 min
Cook
15 min
Total
35 min
Ingredients
servings
4
- Raw starchy potatoes, peeled and finely grated350 g
- Cooked mashed potatoes (cold)300 g
- All-purpose wheat flour100 g
- Traditional buttermilk120 ml
- Baking sodaĀ½ tsp
- Butter for frying40 g
- Fine sea salt4 g
- Freshly ground black pepper1 pinch
Preparation Steps
1
Wrap grated raw potatoes in a clean tea towel and squeeze tightly over a bowl to extract maximum starchy liquid.
2
Combine squeezed raw potato with mashed potato, flour, baking soda, salt, and pepper. Gradually stir in buttermilk until a thick, spoonable batter forms.
3
Melt butter in a cast iron skillet over medium heat. Drop dollops of batter, flattening to 1 cm thickness. Fry for 4-5 minutes per side until deeply golden and crispy at the edges. Serve hot with butter, smoked salmon, or fried eggs.
Cooking Journal
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Nutrition Facts
per servingCalories
280
Protein
6.2g
Carbohydrates
42g
Fat
10.5g
Allergens
GlutenMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional British & Celtic Gastronomic Archives / Public Domain Cookbooks (The National Archives & Historic UK Culinary Collections)
Legal status: Public Domain (Crown Copyright Expired / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
