Raggmunk (Swedish Potato Pancakes)

🧂 Ingredients

• 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.)

👨‍🍳 Instructions

1. 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.

   ⏱️ 10 minutes
2. 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.

   ⏱️ 5 minutes
3. 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.

   ⏱️ 2 minutes
4. 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.

   ⏱️ 5-7 minutes per batch
5. 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 100°C / 200°F) while you finish frying.

   ⏱️ 10-15 minutes
6. 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.

💡 Pro Tips

• ✓For extra crispy edges, ensure your skillet is hot enough and don't overcrowd the pan.
• ✓Fried pork (stekt fläsk) is traditional, but crispy bacon is a delicious and readily available alternative.
• ✓Lingonberry jam is essential for the authentic Swedish flavor profile; its tartness cuts through the richness of the pancakes and pork.

🔄 Variations

• 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.

🥗 Nutrition

Per serving