Interpretative and Community Centre for the Rathcroghan Celtic Royal Complex, Roscommon, Ireland - Ancient Cruachan, home of Queen Maeve, the Táin, and the Medieval village of Tulsk.
Monday, January 20, 2014
Traditional Irish Boxty
• 1 pound potatoes
• 3/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk or buttermilk
• 2 tablespoons vegetable oil
Peel the potatoes. Take half the potatoes cut up and boil for about 10 to 15 minutes until tender. Mash and place in a bowl.
Meanwhile take the other half of the raw potatoes and grate on the large holes of a box grater in a bowl lined with cheesecloth. Squeeze the water from the potatoes into the bowl and let it sit for about 20 minutes, until the starch settles to the bottom. Pour off the water, reserving the starch.
Add the grated potatoes to the mashed potatoes. Then add the flour, baking soda and salt. Blend in the starch liquid and the milk.
In a large skillet, heat the oil on medium high. Add the potatoes mixture one tablespoon at a time. Don't crowd the pan. Cook in batches if necessary.
Flatten slightly with a spatula. Fry until slightly raised and browned. About 3 to 4 minutes a side.