Boxty

Post by **Skylace** » Sat Apr 19, 2008 2:23 am

Just had my first taste of boxty tonight at our Irish Pub. It was quite tasty and I must say I liked it a lot. It was served along with a caper berry sauce and smoked salmon. I doubt it was entirely traditional but it was damn tasty.
I'm a huge fan of potato pancakes so it was right up my ally. I think next time I may ask to just get the boxty on it's on. The extra stuff on it was great, but I can tell I would enjoy it on it's own.
Anyone have a good boxty recipe? I understand the difference from latake and kartoffelpuffer is buttermilk and flour.

Aja · Post by **Aja** » Sat Apr 19, 2008 4:09 am

We made some at work on st patricks day ...along with the Irish stew and sheperds pie .....and Irish breakfasts .....I will look for recipe in the morning for u Sky

pirtybirdy · Post by **pirtybirdy** » Sat Apr 19, 2008 8:56 am

Oh, I see a Danish word....Kartoffel means potato in Danish :-)

Post by **Skylace** » Sat Apr 19, 2008 12:33 pm

pirtybirdy wrote:Oh, I see a Danish word....Kartoffel means potato in Danish :-)

It's the same in German pirty! That's cool. Now I know potato in both languages!

Post by **Skylace** » Sat Apr 19, 2008 12:34 pm

Aja wrote:We made some at work on st patricks day ...along with the Irish stew and sheperds pie .....and Irish breakfasts .....I will look for recipe in the morning for u Sky

Thanks Aja!

It was good eating for sure. Both my mom and I loved it. And I don't think I can afford to eat it there all the time and would much rather make it at home as well

pirtybirdy · Post by **pirtybirdy** » Sat Apr 19, 2008 1:52 pm

Skylace wrote:
pirtybirdy wrote:Oh, I see a Danish word....Kartoffel means potato in Danish :-)
It's the same in German pirty! That's cool. Now I know potato in both languages!

Is it? That makes sense, since they border with Germany. Isn't it neat how languages blend as they move along past the borders?

Post by **Skylace** » Sat Apr 19, 2008 1:57 pm

pirtybirdy wrote:
Skylace wrote:
pirtybirdy wrote:Oh, I see a Danish word....Kartoffel means potato in Danish :-)
It's the same in German pirty! That's cool. Now I know potato in both languages!
Is it? That makes sense, since they border with Germany. Isn't it neat how languages blend as they move along past the borders?

I think so as well pirty. I always like that blending that you get with border languages. It fascinates me.
Kartoffelpuffer is German for 'potato pancake' and is what I grew up calling them. My mom always made them. As I got older I came to know them also as 'latka' and of course, the plain old English 'potato pancake'. Now of course I have added 'boxty' to the list. We love our taters no matter where don't we?

Aja · Post by **Aja** » Sat Apr 19, 2008 2:41 pm

ok sky I am giving You 2 recipes ......U can see the slight difference your self ........

an old poem about this fried bread says:

Boxty on the griddle, boxty in the pan, if you can't make boxty, you'll never get a man.

Serve with a tart apple sauce: or as part of an Ulster Fry, with fried bacon, fried sausage, fried eggs, fried black pudding, fried bread, fried soda bread. Best fried in baking drippings.

Ingredients
1/2 lb raw potatoes
1/2 lb mashed potatoes
1/2 lb plain flour
1 tablespoon milk, more as needed
1 egg
salt and pepper

Directions

Grate raw potatoes and mix with the cooked mashed potatoes.

Add salt, pepper and flour.

Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon.

Drop by tablespoonfuls onto a hot griddle or frying pan.

Cook over a moderate heat for 3-4 minutes on each side.

Recipe 2

8ounces (225 grams) freshly cooked potatoes
8 ounces (225 grams) peeled raw potatoes
8 ounces (225 grams/ generous 1 1/2 cups) white flour
1/4 American teaspoon baking powder (1/2 Irish teaspoon bread soda), sifted *see note
8 to 12 fluid ounces (225 to 300 millileters/1 to 1 1/2 cups) buttermilk
Pinch salt (optional)
Butter, for frying

*Note: an Irish tablespoon is the same quantity as an American tablespoon plus a teaspoon

Peel the cooked potatoes while they are still hot, drop into a bowl and mash immediately. Grate the raw potatoes, add to the mashed potatoes with the flour and sifted bread soda. Mix well, and add enough buttermilk to make a stiff batter.

Heat a frying pan, grease with butter and cook large or small pancakes in the usual way. Eat them straight from the pan with butter, crispy rashers or pure Irish honey.

by the way we used the first recipe and used buttermilk .......and served with The Irish breakfast .......They were a big hit .......I also have a great recipe for Soda bread .....but its on a piece of paper and I can't find it ........

Hope this works for You ........

Post by **Skylace** » Sat Apr 19, 2008 7:08 pm

Thanks indeed for these! They both sound great. I will be giving them a go soon!

Post by **eefanincan** » Sat Apr 19, 2008 11:14 pm

Yum! Looking forward to this one. Thanks Aja!

Post by **Skylace** » Tue Apr 29, 2008 7:56 pm

I am going to make it on Mother's Day! I will let you know how it turns out!
One question, should I squeeze out the grated potato before I add it to the mixture? I have done that with other potato pancakes but not sure if it will change how these work.

Aja · Post by **Aja** » Wed Apr 30, 2008 2:11 pm

Skylace wrote:I am going to make it on Mother's Day! I will let you know how it turns out!
One question, should I squeeze out the grated potato before I add it to the mixture? I have done that with other potato pancakes but not sure if it will change how these work.

We never squeezed them Sky .... so U should be ok

Post by **Skylace** » Wed Apr 30, 2008 2:17 pm

Aja wrote:
Skylace wrote:I am going to make it on Mother's Day! I will let you know how it turns out!
One question, should I squeeze out the grated potato before I add it to the mixture? I have done that with other potato pancakes but not sure if it will change how these work.
We never squeezed them Sky .... so U should be ok

Good to know. Thanks Aja. I'll let you now how they turn out.