Boxty

Ingredients

• 4 pcs Potato
• 90 g Plain Flour
• 180 ml Buttermilk
• 0.5 tsp Baking Soda
• 1.75 tsp Sea Salt
• 0.5 tsp Black Pepper
• 2 tbsp Butter
• 2 tbsp Parsley

Method

1. Peel and coarsely grate part of the {potato}, then squeeze it dry over a bowl, keeping the starchy liquid so the settled potato starch can go back into the batter. Cut the remaining {potato} into chunks for boiling.
2. Cook the chunked {potato} in a saucepan of well salted water over medium heat for several minutes until fully tender, then drain and let the steam dry off so the mash stays fluffy, not wet.
3. Mash the boiled {potato} until smooth, pour off the clear liquid from the reserved starch bowl and keep the settled starch. In a mixing bowl, combine the grated {potato}, mashed {potato}, reserved starch, {plain_flour}, {baking_soda}, more {sea_salt}, and {black_pepper}. Stir in {buttermilk} just until a thick drop batter forms; do not overmix or the boxty turns tough.
4. Heat a large skillet or griddle over medium heat and melt {butter} until foaming. Drop in rounds of the batter without crowding the pan, season the tops lightly with a little more {sea_salt}, and cook until the undersides are deep golden and crisp. Flip and cook the second side until the centres are set and the edges are crisp.
5. Plate the hot boxty, scatter over {parsley}, and serve at once while the crust is crisp and the middle stays tender.