Irish Boxty Potato Pancakes (Printable Version)
Golden, crisp potato pancakes with a creamy center served alongside cool sour cream and chives.
# What You Need:
→ Potatoes
01 - 2 cups raw potatoes, peeled and grated
02 - 1 cup cooked potatoes, mashed and cooled
→ Batter
03 - 1 cup all-purpose flour
04 - 1 teaspoon baking powder
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
→ Dairy
07 - 1/2 cup whole milk
→ To Fry
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons vegetable oil
→ To Serve
10 - 1/2 cup sour cream
11 - 2 tablespoons chopped fresh chives
# How-To:
01 - Place grated raw potatoes in a clean kitchen towel and squeeze out excess moisture thoroughly.
02 - Mix grated raw potatoes and mashed cooked potatoes in a large bowl until well combined.
03 - Stir in flour, baking powder, salt, and black pepper. Mix until evenly distributed.
04 - Gradually whisk in milk to create a thick, slightly lumpy batter.
05 - Melt 1 tablespoon butter with 1 tablespoon oil in a large nonstick skillet over medium heat.
06 - Drop large spoonfuls of batter into pan, flatten gently to approximately 1/2-inch thickness.
07 - Fry for 3-4 minutes per side until golden brown and crisp. Add remaining butter and oil as needed for subsequent batches.
08 - Transfer cooked pancakes to paper towels briefly to drain.
09 - Serve hot topped with sour cream and sprinkle with fresh chives if desired.
# Expert Tips:
01 -
- The contrast between the creamy inside and shatteringly crisp outside is absolutely addictive
- These pancakes freeze beautifully, so you can have homemade boxty even on busy weekday mornings
02 -
- Overcrowding the pan will cause the temperature to drop, resulting in greasy, limp pancakes
- Letting the batter rest for 15 minutes before cooking actually improves the texture
03 -
- A cast iron skillet will give you the crispest edges, but nonstick works perfectly well
- Keep cooked pancakes warm in a 200°F oven while finishing the rest of the batch