Boxty Irish Potato Pancakes
Recipe: #7378
March 03, 2012
Categories: Side Dishes, Potatoes, Irish, Pacific Northwest, Pacific Rim, Brunch, Potluck, St Patricks Day, more
"Great way to use left over potatoes, they do take a little longer to cook but are worth the wait. revised from a recipe by "Dixiemockingbird" .Posting for St Patrick's day."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (51 g)
- Calories 78.2
- Total Fat - 1.3 g
- Saturated Fat - 0.4 g
- Cholesterol - 1.6 mg
- Sodium - 289.4 mg
- Total Carbohydrate - 14.8 g
- Dietary Fiber - 0.9 g
- Sugars - 0.5 g
- Protein - 1.9 g
- Calcium - 11.6 mg
- Iron - 0.3 mg
- Vitamin C - 2.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Grate raw potato; remove as much moisture as possible by wrapping them in a kitchen towel and twisting to remove as much excess moisture as possible; place in a medium bow with the cooked mashed potato, set aside.
Step 2
In a medium bowl whisk together the flour, baking soda, baking powder, salt and pepper.
Step 3
Add the beaten eggs to the potato mixture; stir to combine. Add the flour mixture all at once and mix well. Stir in enough of the milk to make a medium stiff batter, the batter should be a little thicker than regular pancake batter. You may not have to use all of the 1/2 cup of milk depending on the looseness of the mashed potatoes. Set the batter aside for 30 minutes to allow the flour to absorb; the batter will become thicker.
Step 4
Heat a large frypan over medium - low heat; add the oil. Drop 1/4 cupfuls of mixture into the heated pan; keep them separate. Cook for 8 or 9 minutes , flip and cook the other side 8 or 9 minutes until golden brown. Do not undercook, because of the raw potatoes they require all of the time suggested.
Tips
No special items needed.
3 Reviews
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