|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|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 I 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 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.