Irish Boxty with Sour Cream (Print View)
Crispy outside and tender inside, this Irish dish is served with tangy cream and fresh chives.
# What You'll Need:
→ Potatoes
01 - 2 cups raw potatoes, peeled and grated
02 - 1 cup mashed potatoes
→ Pantry
03 - 1 cup all-purpose flour
04 - 1 tsp baking powder
05 - 1 tsp salt
06 - 1/2 tsp black pepper
07 - 1/2 cup whole milk
08 - 2 tbsp unsalted butter, melted
09 - 2 tbsp vegetable oil
→ Garnish
10 - 1/2 cup sour cream
11 - 2 tbsp fresh chives, finely chopped
# Method:
01 - Wrap grated raw potatoes in a clean kitchen towel and squeeze firmly to remove excess liquid until potatoes feel dry to the touch.
02 - Combine grated potatoes, mashed potatoes, flour, baking powder, salt, and pepper in a large mixing bowl.
03 - Pour milk and melted butter into the potato mixture. Stir until just combined—the batter should remain thick and spoonable.
04 - Warm vegetable oil in a large non-stick skillet over medium heat until the surface shimmers slightly.
05 - Drop heaping tablespoons of batter into the hot pan. Flatten each portion with the back of a spoon to create rounds approximately 1/2 inch thick.
06 - Fry for 3 to 4 minutes per side until both surfaces develop a deep golden color and crisp texture. Add more oil between batches as necessary.
07 - Transfer cooked boxty to paper towels to absorb residual oil while you finish remaining batches.
08 - Plate warm pancakes topped with a generous dollop of sour cream and a sprinkling of fresh chives.
# Insider Tips:
01 -
- The contrast between that shattering crisp exterior and impossibly tender interior will make you wonder why all potato pancakes are not made this way
- Leftover mashed potatoes finally get the transformation they deserve, turning what could be boring leftovers into something people will actually request
02 -
- Do not skip the step of squeezing liquid from the grated potatoes, or you will end up with sad, soggy centers that never achieve that satisfying crunch
- Mix the batter only until combined, because overworking it will make these tough and chewy instead of tender
03 -
- Grate the potatoes using the large holes of your box grater rather than the fine ones, which gives you better texture and makes squeezing out liquid much easier
- Let the batter rest for ten minutes before cooking, which helps the flour hydrate and results in more cohesive pancakes