| MARCH 5, 2024 -- Can’t decide between a crispy latke and a pile of creamy mashed potatoes? Make boxty. Crunchy on the outside, soft and fluffy in the center, these Irish potato pancakes give you the best of both iconic potato dishes in a single bite. It’s easy to make boxty that are just okay, but there are a few important tips to keep in mind if you want yours to be exceptional. Follow these hints and you’ll be cranking out crispy-edged potato pancakes with fluffy centers in no time.
What is boxty?
Boxty originated in Ireland in the 1700s. Made with a mix of cooked mashed potato, raw shredded potato, flour, and buttermilk, it was created in an economical effort to stretch the potato harvest, which the Irish depended on for sustenance throughout the year. Although it’s not quite the mealtime staple it used to be, boxty is still a favorite in Ireland today.
TIPS: Use pure mashed potatoes. Don’t use leftover potatoes that contain butter and cream. Wait to grate- do not grate potatoes in advance as they will turn color before you use them. Don’t overmix the batter. Manage the heat by making sure they cook 3 to 4 minutes per side. If they turn too dark before that time, turn down your heat.
Ingredients:
2 Lg. floury potatoes (about 1 lb.), such as russet or Idaho
2 tsp. kosher salt, divided
1 c. (120 g.) all-purpose flour 1 tsp. baking soda
1/2 tsp. fresh ground black pepper
3/4 cup (180 ml.) buttermilk
6 tsp. unsalted butter, divided 6 tsp. vegetable oil, divided
sliced scallions and sour cream, for serving.
Directions:
STEP 1
Peel 1 potato and cut into 1” cubes. Transfer to a small pot and cover with cold water; season with
1 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium and simmer until potatoes are tender, 10 to 12 minutes. Drain. While still warm, pass through a sieve, ricer or food mill. Let cool completely, 30 to 60 minutes.
STEP 2
Meanwhile, peel remaining 1 potato and grate on the large holes of a box grater. Wrap in a kitchen towel and, over the sink or a large bowl, wring out as much moisture as possible. Discard liquid.
STEP 3
In a large bowl, combine flour, baking soda, black pepper, and remaining 1 teaspoon salt. Add mashed and grated potatoes and stir until combined, then stir in buttermilk, 1/4 cup at a time, until a thick batter forms.
STEP 4
In a large, heavy skillet over medium-high heat, heat 2 teaspoons butter and 2 teaspoons oil until butter melts and begins to foam. Using a 1/4 cup measuring cup, drop 4 rounds of batter into pan. Cook until crisp on the bottom, 3 to 4 minutes, then flip and continue to cook until cooked through, 2 to 3 minutes. more. Transfer to a wire rack. Repeat with remaining butter, oil, and batter.
STEP 5
Divide boxties among plates. Top with scallions. Serve with sour cream alongside.
SOURCE: delish.com
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