👨‍🍳 निर्देश

1. 1

   Prepare the rårörda lingon: In a bowl, combine the lingonberries and sugar. Stir gently and let sit for at least 15-20 minutes, or until the sugar has dissolved and the berries have softened. Taste and adjust sweetness if needed.

   💡 पेशेवर सुझाव: If using frozen lingonberries, let them thaw slightly before mixing with sugar.
2. 2

   For the raggmunk batter: Whisk together the flour, salt, milk, and egg in a bowl until smooth. Peel the potatoes and grate them coarsely. Squeeze out any excess liquid from the grated potatoes.

   💡 पेशेवर सुझाव: Squeezing out the liquid helps the raggmunk become crispier.
3. 3

   Add the grated potatoes to the batter and mix gently. Do not overmix.

   💡 पेशेवर सुझाव: Add the potatoes just before frying to prevent them from discoloring.
4. 4

   Heat about 1-2 tbsp of butter or oil in a large non-stick frying pan over medium-high heat. Spoon about 1/2 dl of batter per raggmunk into the pan, spreading it slightly into a thin pancake. Fry for 2-3 minutes per side, until golden brown and crispy.

   💡 पेशेवर सुझाव: Cook in batches, adding more butter/oil as needed. Keep cooked raggmunk warm on a plate in a low oven.
5. 5

   While the raggmunk are frying, cook the pork belly. Place the slices in a separate frying pan over medium heat and cook until golden brown and crispy. Drain on paper towels.

   💡 पेशेवर सुझाव: You can use the rendered pork fat to fry the raggmunk for extra flavor.
6. 6

   Serve the raggmunk immediately with the crispy fried pork belly and the rårörda lingon on the side.

   💡 पेशेवर सुझाव: A glass of cold milk is a traditional accompaniment.