Boxty Recipe

Grated potatoes: Freshly grated raw potatoes that provide texture and moisture to the pancakes.

Mashed potatoes: Cooked and mashed potatoes that add creaminess and help bind the mixture.

All-purpose flour: A staple flour that helps to hold the ingredients together and gives structure to the pancakes.

Plant-based milk: A dairy-free alternative that adds moisture to the batter. Common options include almond, soy, or oat milk.

Salt: Enhances the flavor of the pancakes.

Baking powder: A leavening agent that helps the pancakes rise and become fluffy.

Vegetable oil: Used for frying the pancakes to achieve a golden brown and crispy exterior.

When squeezing out the excess moisture from the grated potatoes, use a clean kitchen towel or cheesecloth to ensure you remove as much liquid as possible. This step is crucial for achieving a crispy texture in your boxty.

• grated potatoes - Substitute with grated sweet potatoes: Sweet potatoes provide a slightly different flavor and a boost of nutrients while maintaining a similar texture.

• mashed potatoes - Substitute with mashed cauliflower: Mashed cauliflower offers a lower-carb alternative and a creamy texture similar to mashed potatoes.

• all-purpose flour - Substitute with chickpea flour: Chickpea flour is a gluten-free option that adds a nutty flavor and protein content.

• plant-based milk - Substitute with oat milk: Oat milk has a creamy consistency and neutral flavor, making it a good substitute for plant-based milk.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute, offering a slightly different mineral content and flavor.

• baking powder - Substitute with baking soda and cream of tartar: Mixing baking soda with cream of tartar can mimic the leavening effect of baking powder.

• vegetable oil - Substitute with coconut oil: Coconut oil is a plant-based oil that works well for frying and adds a subtle coconut flavor.

• Allow the boxty to cool completely before storing. This helps prevent condensation, which can make them soggy.

• Place the cooled boxty in an airtight container. If stacking them, separate each layer with parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through.

• For freezing, arrange the boxty in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the boxty to a freezer-safe bag or container. Label with the date and use within 2-3 months for the best quality.

• To reheat from frozen, thaw in the refrigerator overnight. Reheat in a skillet over medium heat or in the oven at 350°F (175°C) until hot and crispy.

• For a quick reheat, you can also use a microwave. Place the boxty on a microwave-safe plate and cover with a damp paper towel. Heat in 30-second intervals until warmed through.

• Preheat the oven to 350°F (175°C). Place the leftover boxty on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Bake for about 10-15 minutes until heated through.

• Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil or plant-based butter. Place the boxty in the skillet and cook for 2-3 minutes on each side until warmed and crispy.

• Use a microwave-safe plate and cover the boxty with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• For a quick reheat, use a toaster oven. Set it to 350°F (175°C) and place the boxty directly on the rack or on a piece of foil. Heat for about 5-7 minutes until hot and slightly crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the boxty in the basket in a single layer. Air fry for 3-5 minutes until heated through and crispy on the outside.

• Grater: Used to grate the raw potatoes to the desired texture for the boxty mixture.

• Mixing bowl: A large bowl to combine all the ingredients together.

• Spoon: Useful for dropping spoonfuls of the potato mixture into the frying pan.

• Frying pan: Used to cook the boxty pancakes until they are golden brown.

• Spatula: Helps in flattening the potato mixture into pancakes and flipping them while cooking.

• Measuring cups: Essential for accurately measuring the flour, plant-based milk, and other ingredients.

• Potato masher: Used to mash the cooked potatoes to a smooth consistency.

• Paper towels: Handy for squeezing out excess moisture from the grated potatoes.

• Stove: Provides the heat source for cooking the boxty pancakes in the frying pan.

Prepare ingredients ahead: Grate and mash the potatoes the night before to save time on busy mornings.

Use a food processor: Speed up the grating process by using a food processor instead of a hand grater.

Preheat the pan: Start heating the frying pan while mixing the ingredients to save a few minutes.

Batch cooking: Cook multiple boxty pancakes at once if your pan is large enough to fit them.

Freeze extras: Make a double batch and freeze the extra boxty for quick meals later.