The Local with Kitchen
Diane Reesor
proudly
Order online for free delivery or pick up.
PRESENTED BY Boxty Instead of a silver spoon, Diane was born with a potato in her mouth! She loves potatoes and especially the potato skins. She never peels her potatoes. When she came across these potato-based griddle cakes, she was intrigued by the name. Diane now saves a cup every time she makes mashed potatoes just so she can make boxty the next day! 1 cup finely grated, raw russet potatoes 1 cup mashed potatoes 1 cup flour ¼ cup finely chopped scallions or caramelized onions 1 teaspoon salt ½ teaspoon coarsely ground pepper 2 teaspoons baking powder 2 lightly beaten eggs ¼ cup milk (approximate) Butter and/or oil, for frying
Optional: Add ½ teaspoon of seasonings to the batter (chives, oregano, rosemary, basil, grated onion or onion powder, garlic powder, etc.)
Grate raw potatoes onto a clean cloth and twist to remove excess moisture. Mix flour, baking powder and dry seasonings. Combine with raw potatoes, mashed potatoes, scallions and eggs. Add milk to make a thick batter, then allow it to sit while the griddle is heating to medium. Add butter/oil to form a thin film over the bottom of the pan. When the oil is hot, drop batter by the heaping tablespoon (the cake circle should be about 2 1/2 to 3 inches in diameter) into the pan, and slightly flatten each round by flipping it right away. Add oil as needed between batches. Brown both sides, cooking about four minutes per side. Drain on paper towel and keep warm. Butter each boxty and serve hot.
Tip: If you have leftovers, they can be split in half and toasted Story and photos by Sharon Walker
countrycupboardhealthfood.com
Bulk Foods Health Foods Alternative Foods 9 May Street, Fenelon Falls • 705-887-6644 Mon. to Wed. 9 am to 5 pm • Thurs. & Fri. 9 am to 8 pm Sat. 10 am to 5 pm • Sun. 11 am to 4 pm
