Description
Gluten Free Irish Boxty is a traditional Irish potato pancake recipe made with a combination of boiled and grated potatoes, gluten-free flour, and seasoned with salt and pepper. These potato cakes are crispy on the outside and fluffy on the inside, perfect for a hearty breakfast or side dish. They are fried in butter until golden brown and served hot, often accompanied by sour cream for extra creaminess.
Ingredients
Units
Scale
Potatoes
- 1 whole potato, boiled and mashed
- 1 whole potato, raw and grated
Dry Ingredients
- 2 tablespoons gluten-free flour (or all-purpose flour)
Wet Ingredients
- 1/2 cup milk
- 1 egg
Other
- Butter for frying
- Salt to taste
- Black pepper to taste
Instructions
- Boil and Mash Potato: Boil one whole potato in salted water until it becomes soft and easily pierced with a fork. Drain and mash it thoroughly in a mixing bowl.
- Prepare Grated Potato: Grate the raw potato finely, then squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. Add the grated potato to the mashed potato in the bowl.
- Mix Batter: Add the gluten-free flour, beaten egg, milk, salt, and black pepper to the potato mixture. Stir everything together until you form a thick batter consistent enough to scoop and hold shape.
- Heat Butter: Melt butter in a non-stick pan or a cast-iron griddle over medium heat to ensure even frying and prevent sticking.
- Fry Boxty: Using a spoon or scoop, drop portions of the batter into the hot buttered pan. Fry each side until the pancakes turn crispy and golden brown, approximately 3-4 minutes per side.
- Repeat and Serve: Continue frying the remaining batter in batches. Serve hot with a dollop of sour cream or your preferred accompaniment for a classic touch.
Notes
- For a dairy-free option, substitute milk with plant-based milk and use oil instead of butter.
- Squeezing out excess moisture from the grated potato is essential to achieve crispy pancakes.
- You can add chopped herbs like chives or parsley to the batter for extra flavor.
- Serve with sour cream, smoked salmon, or baked beans for a more filling meal.
- Use a cast-iron skillet if available for best heat retention and crispiness.
Nutrition
- Serving Size: 1 pancake (approximately 50 g)
- Calories: 85 kcal
- Sugar: 2 g
- Sodium: 22 mg
- Fat: 1 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0.6 g
- Trans Fat: 0.003 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
