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Tag: potato pancakes (Page 1 of 2)

Spud Sunday: The Big Boxty

Too much happening and too little time to write about it – that has most definitely been the pattern in Daily Spud land of late. Among other things, your intrepid spud reporter has just spent ten days in Canada, with a great number of stories – potato and otherwise – to be related from there in due course. But first, I bring you some record breaking boxty news…

Gloriously big and gloriously bonkers.

That’s what I thought when news reached my ears last Thursday that plans were afoot in Carrick on Shannon to break the record for the world’s biggest (or rather, heaviest) potato pancake. I’ll admit that I didn’t know such a record officially existed (but, according to the Guinness Book of Records it does, covering all regional variations of potato pancake, of which there are many) and, up to last Friday at least, it had stood at a rather hefty 200kg – which is a lot of pancake in anyone’s book.

The organisers of the Carrick Carnival – and chief among them Chef Sham Hanifa of the charming Cottage Restaurant in Jamestown, Co. Leitrim – decided that they wanted to go several kilos better than that by (as you do) making a supersized batch of boxty, Leitrim’s local take on the potato pancake. Sham, in turn, enlisted the help of Mr. Leitrim Boxty himself, Pádraic Óg Gallagher of Gallagher’s Boxty House, to assist in the construction of a true boxty behemoth.

And so it was that last Friday, I took myself off to the northwest and to a covered area beside the quay in Carrick on Shannon, where potatoes were being peeled, grated, mashed and mixed on a grand scale. This is how the record attempt went down.

The boxty boys

The boxty boys: Paddy Fitzgerald, Pádraic Óg Gallagher & Sham Hamifa

Boxty ingredients

Large quantities of everything required:
140kg potatoes – half grated raw & half cooked & mashed – mixed with 100kg flour, 80l milk, 80l water and 1kg salt. Large quantities of volunteers also required for spud peeling duty.


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Spud Sunday: What’s In A Pancake?

I was attracted by the name. Kartoffelpuffer. I may not have known exactly what they were to begin with, but reports of people willing to queue for them were bound to get my attention.

It turns out that there was no great mystery to it. As far as I could discern, these German potato pancakes were simply a seasoned mixture of grated raw potato, grated onion and egg, fried in a generous amount of oil. A reaffirmation of the irresistible draw of fried potato goodness.

Reading recipes for kartoffelpuffer, they did, on paper at least, seem almost indistinguishable from Jewish latkes, those potato pancakes often slathered with apple sauce and sour cream and traditionally eaten during Hannukah.

Latkes

Kartoffelpuffer? Latke? I suspect either name will do

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