A tasty Northern Irish delicacy hailing from County Fermanagh and surrounding counties



Prep time

20 minutes

Cook time

20 minutes

This dish features in our ‘Secret Dishes from around the UK’ 2025 recipe calendar!


250g potato, diced
40g butter
250g potato, peeled and grated
220g plain flour
1 tsp baking soda
1 tbsp salt
250ml buttermilk
Butter, for frying
Smoked salmon, to serve
Sour cream and chives, to serve


1. Boil the diced potato in salted water, occasionally check with a fork, when the potatoes are soft drain and return to the pan
with the butter.
2. Mash the potatoes with butter until fluffy and creamy and allow to cool.
3. Wring the raw grated potato out in a clean tea towel to remove as much water as possible.
4. Discard the starchy water and add the dried potato to a large bowl.
5. Add the dry ingredients and cooled mashed potatoes to the grated potato and stir well to combine. Stir in the buttermilk to
make a thick batter.
6. Heat a little butter in a frying pan over a medium heat, then add a heaped spoon of the boxty batter and push down and fry until golden and cooked through, about 5 minutes per side.
7. Serve with smoked salmon, sour cream and chopped chives.

Chef’s tips

Leave the drained water from the grated potato for 30 minutes for the starch to settle at the bottom of the liquid. You can then pour away the water and save the starch to mix back into the batter, this makes them even crispier!


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