🇮🇪 IrelandCatalog recipe · Munster
Griddled pancakes made from raw grated potato bound with mash, flour and buttermilk, crisp at the edges and soft inside, best hot off the pan with butter.
For 4 servings.
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Grate the raw potato coarsely, wrap in a clean cloth, and wring out as much liquid as possible; let the liquid settle and keep the white starch from the bottom.
Mix the grated potato, mashed potato, reserved starch, flour, baking powder, egg and buttermilk into a thick, spoonable batter.
💡 The batter should hold its shape on a spoon — add a splash more buttermilk only if it feels stiff.
Season well with salt and pepper.
Fry spoonfuls in butter over medium heat, 3–4 minutes per side, until deep golden and cooked through.
Keep finished pancakes warm in a low oven while frying the rest.
Serve hot with butter, or alongside bacon and eggs.
Boxty comes from the border counties — Cavan, Leitrim, Fermanagh — sometimes called the 'boxty belt,' where the dish stretched scarce potatoes into breakfast, bread and dumplings alike. A local rhyme still promises luck to whoever can make it well.
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