‘Boxty on the griddle, Boxty in the pan, If you don’t eat Boxty, you’ll never get a man’ Boxty are traditional Irish

potato pancakes which are served on the eve of All Saints’ Day. The pancakes may be served alone or accompanied by a thick

apple sauce and slices of crisp bacon.

2 lb. potatoes, boiled and mashed

2 eggs

2 tablespoons flour

1 teaspoon salt

2 teaspoon freshly ground black pepper

1 small onion, finely grated

2 fl. oz. milk

2 oz. butter

Peel the raw potatoes and coarsely grate them on to a clean cloth. Wring the cloth to extract as much moisture from the potatoes as possible. Put the grated potato in a large mixing bowl. Add the mashed potatoes and beat in the eggs with a wooden spoon.

Add the flour, salt, pepper, grated onion and milk to the egg-and-potato mixture. Stir with the wooden spoon until all the ingredients are combined.

Melt the butter in a large frying-pan over moderate heat. When the foam sub-sides, drop 2 or 3 large spoonfuls of the mixture into the pan and cook for 3 to 4 minutes on each side, or until the pan-cakes are golden and crisp round the edges.

Remove the pancakes from the frying-pan, transfer them to a heated plate and cover with aluminium foil to keep them warm.

Cook the remaining pancakes, adding more butter to the pan if needed. If necessary, the pancakes may be kept warm in a very low oven. Serve the pan-cakes as soon as they are all cooked.

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