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MARIO BATALI Boxty (Irish Potato Pancakes)

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This Irish pub grub is a perfect snack for St. Patrick’s Day!

2 pounds Russet potatoes (peeled, divided, about 3 medium potatoes)
1 cup whole milk (plus more if necessary)
1/4 cup flour
1 1/2 lemons (zested, divided)
1/4 cup chives (chopped, divided, about 1 bunch)
1 teaspoon baking powder
1 large egg (beaten)
1 cup Irish double cream (substitute crème fraiche)
1 pound smoked salmon (thinly sliced, to serve)
kosher salt and freshly ground pepper (to taste)
unsalted butter (to fry)

Cut 1 1/2 pounds of potatoes into 1-inch cubes. In a medium pot, add potatoes and cover with cold water. Season with a large pinch of salt. Place over medium-high heat and bring to a boil. Cook until tender, about 7-9 minutes. Drain potatoes and return to the pot.
Add milk and flour, and mash until smooth. Add the zest of one lemon, 2 tablespoons chives, baking powder, and one egg, stir to combine. Season with Kosher salt and freshly ground black pepper.
Meanwhile, grate the remaining potato. Using a clean kitchen towel, wring the excess moisture from the potatoes. Add the grated potatoes to the mashed potato mixture. Stir to combine.
In a large nonstick pan, add a pat of butter and place over medium-high heat. Scoop about 1/3 cup of batter into the pan, flatten into a 5-inch disk using the back of a spatula. Cook until golden brown, about 3-4 minutes per side. Remove from the pan and season with Kosher salt. Repeat with remaining batter.
In a medium mixing bowl, add the Irish cream, 1 tablespoon chives and the zest of half a lemon. Stir to combine.
Serve the boxty with a dollop of cream mixture, a piece of smoked salmon and garnish with more chopped chives.
Tip: grate the potato and immediately place in water to prevent oxidation.

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