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Boxty, served
with beef and squash |
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Boxty is a traditional Irish potato pancake. The dish
is mostly associated with the north midlands, north Connacht and
southern Ulster, in particular the counties of Mayo, Sligo, Donegal
(where it is know locally as Poundy or Poundies), Fermanagh, Longford,
Leitrim and Cavan. |
There are many different recipes but all contain finely
grated, raw potatoes and all are served fried. The most popular
version of the dish consists of finely grated, raw potato and mashed
potato with flour, baking soda, buttermilk and sometimes egg.
The grated potato may be strained to remove most of the starch and
water but this is not necessary. The mixture is fried on a griddle
pan for a few minutes on each side, similar to a normal pancake.
Traditional alternatives include using only raw potatoes, boiling it
as a dumpling or baking it as a loaf. The most noticeable difference
between boxty and other fried potato dishes is its smooth, fine
grained consistency.
Some modern recipes
use garlic and other spices to flavour the mixture. For hygiene and
convenience, the raw potato may be blended in a food processor
instead of grating it by hand.
