The Irish Boxty
You might want to make this recipe when you are feeding a hungry crowd, as the recipe yields about 30 boxties. You can freeze what you don’t use, and they should be good for about a month. What you want to avoid is keeping leftover batter. The potatoes in the batter will oxidize turning the mixture kind of dark and icky, which is unappetizing.
- 3 lbs Idaho potatoes, peeled and shredded
- 1/4 lb butter
- 8 eggs
- 8 1/2 cups milk
- 3/4 cups water
- 1 1/4 teaspoon onion powder
- 1 1/4 teaspoon garlic powder
- 1 1/4 teaspoon salt
- 1/4 cup seasoning salt
- 1 teaspoon white pepper
- 2.5 lbs all purpose flour
- 1/2 cup fresh chopped parsley
- Non-stick spray
- Soak shredded potatoes in a large bowl of water for at least 10 minutes
- Combine all liquid ingredients including butter in a large bowl and mix until smooth
- Combine all dry ingredients separately.
- Slowly add the dry ingredients to the liquid stirring continuously.
- Strain the potatoes.
- Stir in strained potatoes and parsley and mix until well blended
- Preheat a 9 to 10 inch non stick greased pan
- Ladle boxty mix 4-6 oz at a time into the pan keeping the potatoes consistent and the boxty thin.
- Brown the boxty on both sides flipping only once
- Let cool on wax paper
Use in savory dishes as a replacement for tortillas or crepes.