Boxty on the griddle,
boxty on the pan,
If you can't bake boxty
sure you'll never get a man
I've not tried to make this as of yet…maybe it's time to try! Thanks for posting!
Leitrim and true boxty are synonymous!
It's best to grate the potatoes over a bowl with a strainer and cheesecloth so that the water drains out of the potatoes. Squeeze the cheesecloth lightly once after the potatoes have drained for 10-15 minutes (they will discolour but doesn't affect the taste), then continue with your recipe. Leitrim boxty has very little flour and no egg, The potatoe mixture should be thin enough to coat the bottom of a fry pan on a low flame, and the boxty should be turned over once. Fry until golden and cooked through. Butter before serving. Boxty is also nice with some mustard spread on it.
We have an Asian restaurant here in Carrick-on-Shannon whose specialty is Boxty Wraps -- can you just taste chicken satay wrapped in a boxty? Or beef with garlic & chilies wrapped in boxty? Lovely!