Irish Boxty Potato Pancakes (Print Version)

Crispy exterior and fluffy interior potato pancakes inspired by Irish tradition.

# What You'll Need:

01 - 2 cups raw potatoes, peeled and grated

02 - 1 cup cooked potatoes, mashed

03 - 1/2 cup whole milk

04 - 2 tablespoons unsalted butter, melted, plus more for frying

05 - 1 cup all-purpose flour

06 - 1 teaspoon baking powder

07 - 1/2 teaspoon salt

08 - 1/4 teaspoon ground black pepper

09 - 2 tablespoons chopped chives or scallions for garnish

01 - Place the grated raw potatoes in a clean kitchen towel and squeeze out as much moisture as possible.

02 - In a large bowl, combine the grated raw potatoes and mashed cooked potatoes.

03 - Add the flour, baking powder, salt, and pepper. Mix well.

04 - Stir in the melted butter and milk, mixing until a thick batter forms.

05 - Heat a large skillet or nonstick frying pan over medium heat and add a little butter.

06 - Drop heaping tablespoons of batter onto the skillet, flattening slightly to form pancakes.

07 - Cook for 3–4 minutes per side, or until golden brown and crisp.

08 - Transfer to a plate lined with paper towels. Repeat with remaining batter, adding more butter as needed.

09 - Serve hot, garnished with chives or scallions if desired.

01 -

The combination of raw and cooked potatoes creates an impossibly fluffy interior while still getting those crave-worthy crispy edges
These pancakes come together in under 40 minutes and use ingredients you probably already have in your kitchen

02 -

The moisture content of potatoes varies wildly depending on the variety and season, so trust your hands over exact measurements
If your batter seems too thick and won't spread at all, add milk one tablespoon at a time until it loosens

03 -

Use a box grater rather than a food processor for the raw potatoes, the texture difference is remarkable
Let the batter rest for 10 minutes before cooking, this allows the flour to fully hydrate and prevents grainy pancakes