Irish Boxty Potato Pancakes (Print Version)
Golden potato pancakes with scallions offering a crispy, flavorful Irish classic for any meal.
# What You'll Need:
→ Potatoes
01 - 2 cups raw potatoes, peeled and grated
02 - 1 cup mashed potatoes
→ Dairy
03 - 1/2 cup whole milk
04 - 2 tablespoons unsalted butter, melted
→ Dry Ingredients
05 - 1/2 cup all-purpose flour
06 - 1 teaspoon baking powder
07 - 1 teaspoon kosher salt
08 - 1/4 teaspoon black pepper
→ Vegetables & Aromatics
09 - 4 scallions, finely sliced
→ For Frying
10 - 2-3 tablespoons vegetable oil
# Directions:
01 - Wrap grated raw potatoes in a clean kitchen towel and squeeze firmly to extract excess moisture until potatoes feel relatively dry.
02 - In a large mixing bowl, add grated potatoes, mashed potatoes, sliced scallions, and melted butter. Mix thoroughly to incorporate all ingredients evenly.
03 - Whisk together flour, baking powder, salt, and pepper in a separate bowl until uniformly combined.
04 - Pour dry ingredients into potato mixture. Add milk and stir gently just until a thick batter comes together—avoid overmixing to prevent toughness.
05 - Warm 1 tablespoon vegetable oil in a large nonstick skillet over medium heat until shimmering.
06 - Drop approximately 1/4 cup batter per pancake into heated skillet. Gently flatten with spatula to form even rounds. Fry 3 to 4 minutes on first side until golden brown and crisp.
07 - Flip pancakes carefully and continue frying 3 to 4 minutes on second side until golden throughout. Add additional oil between batches as necessary.
08 - Transfer cooked pancakes to paper towel-lined plate to drain excess oil. Serve immediately while hot, optionally garnished with additional sliced scallions.
# Expert Tips:
01 -
- The combination of raw and mashed potatoes creates the most incredible texture, crispy outside and impossibly tender inside
- These come together in under 40 minutes but taste like something that simmered all day
02 -
- Removing excess moisture from the grated potatoes is nonnegotiable, any remaining water will prevent proper crisping
- Letting the batter rest for 10 minutes before cooking helps the flour hydrate and makes the pancakes easier to handle
03 -
- If the batter seems too loose, add another tablespoon of flour, but remember it should be thicker than regular pancake batter
- Adding a handful of grated sharp cheddar to the batter creates an incredibly savory version that disappears instantly