Raggmunk med Stekt Fläsk och Rårörda Lingon
Raggmunk, a beloved Swedish potato pancake, is a staple of 'husmanskost' (home cooking). Made with grated potatoes, flour, milk, and egg, these pancakes are pan-fried until golden and crispy. They are traditionally served with crispy fried pork belly (stekt fläsk) and a side of lingonberries, either as a compote or rårörda (raw, lightly sweetened). This dish offers a delightful contrast of textures and flavors: savory, salty, sweet, and tart.
🧂 Ingredients
- 800 g Firm potatoes, peeled
- 2 dl All-purpose flour
- 4 dl Milk
- 1 Egg
- 1 tsp Salt
- 3-4 tbsp Butter or oil for frying
- 400 g Salt pork or streaky bacon, sliced
- 2 dl Lingonberries (fresh or frozen)
- 1-2 dl Sugar
👨🍳 Instructions
- 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.
💡 Tip: If using frozen lingonberries, let them thaw slightly before mixing with sugar. - 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.
💡 Tip: Squeezing out the liquid helps the raggmunk become crispier. - 3
Add the grated potatoes to the batter and mix gently. Do not overmix.
💡 Tip: Add the potatoes just before frying to prevent them from discoloring. - 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.
💡 Tip: Cook in batches, adding more butter/oil as needed. Keep cooked raggmunk warm on a plate in a low oven. - 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.
💡 Tip: You can use the rendered pork fat to fry the raggmunk for extra flavor. - 6
Serve the raggmunk immediately with the crispy fried pork belly and the rårörda lingon on the side.
💡 Tip: A glass of cold milk is a traditional accompaniment.
💡 Pro Tips
- ✓Using starchy potatoes (like King Edward or Russet) will yield the best crispy results.
- ✓For a variation, you can add a small grated onion to the potato batter.
- ✓Leftover raggmunk can be reheated in a dry pan or oven, though they are best fresh.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Instead of rårörda lingon, serve with regular lingonberry jam.
- Add grated carrots or parsnips to the batter for a slightly different flavor and texture.
- Serve with a dollop of sour cream or crème fraîche.