Boxty (Irish Potato Cakes)
Although they're usually served as a side dish, a recent trend to satisfy snack cravings is to top Boxty with a favorite spread and roll them (much like a tortilla might be rolled), and eat them as a wrap.
1 cfinely-grated raw potato (yukon gold is a good variety)
1 cleftover mashed potatoes
1 call-purpose flour
2 tspbaking powder
1 1/2 tspsalt
2 largeeggs, lightly beaten
1/4 cmilk (or more, if needed)
1-2 Tbspbutter or oil, for frying
·optional herbs - such as chives, oregano, grated onion, onion powder, garlic powder
·powdered sugar or butter, for serving
How to Make Boxty (Irish Potato Cakes)
- Place the grated raw potatoes in a clean cloth and twist to remove excess moisture.
- Whisk together flour, salt, and baking powder. Combine flour mixture into raw potatoes, mashed potatoes, and eggs. Add any optional herb(s) that you wish to include. Add enough milk to make a thick batter.
- Heat a heavy skillet over medium heat and add butter or oil to form a thin film over the bottom of the pan. When oil is hot, drop potato batter by the heaping tablespoon (about 2-1/2 to 3 inches in diameter) into the hot pan, and slightly flatten each round.
- Do this in batches, drain on paper towels, and keep warm. (You may need to add more oil between batches.) Brown both sides of the potato pancake (about 4 minutes per side). Butter each boxty and serve hot with or without powdered sugar dusted on top.
- Tips: Be sure potatoes are finely grated. If they're grated too thick, they won't cook through.
Watch the heat level. They need to cook slowly enough that the inside will be fully cooked by the time the outside is browned. If it cooks too fast, the outside might be browned but the center might be "doughy".
If you don't have leftover mashed potatoes, you can substitute instant mashed potatoes.