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Raggmunk
Swedish Potato Pancakes
Crispy, golden Swedish potato pancakes, traditionally served with fried pork and tart lingonberry jam. A comforting and satisfying classic.
๐ง ์ฌ๋ฃ
- 600 g Potatoes(Starchy potatoes like Russet or Yukon Gold work best for a crispy texture.)
- 100 g All-purpose flour
- 2 Large eggs
- 200 ml Milk(Whole milk is recommended for richness.)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4-6 tablespoons Butter or neutral oil (for frying)
- 200 g Fried pork or bacon(Thinly sliced and fried until crisp. Bacon is a common alternative.)
- to taste Lingonberry jam(Essential for serving; provides a sweet and tart contrast.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the potatoes: Peel the potatoes and then coarsely grate them using a box grater or food processor. Immediately place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial for achieving crispy pancakes.
โฑ๏ธ 10 minutes - 2
Make the batter: In a medium bowl, whisk together the flour, salt, and pepper. In a separate bowl, whisk the eggs and milk until well combined. Add the wet ingredients to the dry ingredients and whisk until a smooth batter forms. Do not overmix.
โฑ๏ธ 5 minutes - 3
Combine potatoes and batter: Add the squeezed grated potatoes to the batter. Gently fold them in until just combined. The mixture should be thick but pourable.
โฑ๏ธ 2 minutes - 4
Fry the raggmunk: Heat 1-2 tablespoons of butter or oil in a large non-stick skillet over medium-high heat until shimmering. Carefully ladle about 1/4 cup of the potato batter into the hot skillet for each pancake, spreading it slightly into a round shape. Fry for 3-4 minutes per side, or until golden brown and crispy. You should hear a gentle sizzle. Adjust heat as needed to prevent burning.
โฑ๏ธ 5-7 minutes per batch - 5
Continue frying: Repeat with the remaining batter, adding more butter or oil to the skillet as needed between batches. Keep the cooked raggmunk warm on a plate in a low oven (around 100ยฐC / 200ยฐF) while you finish frying.
โฑ๏ธ 10-15 minutes - 6
Serve: Serve the hot, crispy raggmunk immediately. Top each serving with a portion of the fried pork or bacon and a generous dollop of lingonberry jam. The contrast of the crispy pancake, savory pork, and sweet-tart jam is key.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor extra crispy edges, ensure your skillet is hot enough and don't overcrowd the pan.
- โFried pork (stekt flรคsk) is traditional, but crispy bacon is a delicious and readily available alternative.
- โLingonberry jam is essential for the authentic Swedish flavor profile; its tartness cuts through the richness of the pancakes and pork.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Use bacon instead of fried pork for a smoky flavor.
- Make smaller, bite-sized raggmunk for appetizers or finger food.
- Add a pinch of nutmeg or a tablespoon of finely chopped chives to the batter for extra flavor.