|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
You are probably familiar with latkes, Jewish potato pancakes. Most cultures have some version of potato cakes. These traditional Irish boxty potato cakes use both fresh potatoes and leftover. They make a filling side dish that both children and adults love. They are often sprinkled with powdered sugar, but we prefer them with a dab of butter. Check out my notes below for variations and tips.
Gather the ingredients.
Place the grated raw potatoes in a clean cloth and twist to remove excess moisture.
Whisk together flour, salt, and baking powder.
Combine flour mixture into raw potatoes, mashed potatoes, and eggs.
Add enough milk to make a thick batter.
Heat a heavy skillet over medium heat and add butter or oil to form a thin film over the bottom of the pan.
When the oil is hot, drop potato batter by the heaping tablespoon (about 2 1/2 to 3 inches in diameter) into the hot pan, and slightly flatten each round. Do this in batches.
Brown both sides of the potato pancake - about 4 minutes per side.
Drain on paper towels and keep warm. (You may need to add more oil between batches.)
Butter each boxty and serve hot with or without sugar.
- Be sure to fine-grate the potatoes. If grate is too thick, the potatoes will not cook through.
- Watch your heat level. They need to cook slowly enough so that by the time the outside is browned, the inside will be cooked. You don't want a beautiful browned outside with a doughy center.
- If you do not have any leftover mashed potatoes, you can substitute prepared instant mashed potatoes.