Sweden · 75 min · Meat · Main course · For beginners
Raggmunk
In English: Swedish potato pancakes
For 4 servings · US units
Swedish potato pancakes with crisp bacon and lingonberries
Raggmunk are Swedish potato pancakes made from raw grated potato in a thin milk batter, crisp at the edges and soft in the middle. They are served with crisp-fried bacon and lingonberries, whose sharpness cuts through the fat. An everyday supper for autumn and winter, known in Norway as potetlapper.
Ingredients
- 1¾ lbpotatoesstarchy, peeled and coarsely or finely grated
- 2¾ ozflourfor the batter
- 1 cupmilkfor the batter
- 1egglarge, beaten, binds the batter
- 1½ tspsaltfor the batter
- ½ tspblack pepperground, for the batter
- ½ tspnutmegfreshly grated, for the batter (optional)
- 3 tbspbutterfor frying
- 1 tbspoilfor frying, instead of or in addition to butter
- 14⅛ ozbaconlightly salted pork belly or bacon, thinly sliced and fried crisp, for serving
- ¾ cupstirred raw with sugar or as jam, for servingSmall red forest berries from northern Europe, tart and sour with a slightly bitter edge, usually eaten cooked down with sugar.Substitute: Cranberries come closest but are larger, more sour and less bitter, and need more sugar when cooked down. Ready-made lingonberry preserves can stand in for home-cooked berries, though they are sweeter.Read more
- sour creamfor serving (optional)
Method
- Grate and squeeze the potatoesPeel the potatoes and grate them coarsely or finely. Squeeze the grated potato firmly in a sieve or a clean tea towel to press out as much liquid as you can.
- Whisk the batterIn a bowl, whisk the milk, flour, egg, salt and pepper into a smooth batter, grating in a little nutmeg if you like.
- Mix in potato and restStir the squeezed potato into the batter and let it rest for 10 to 30 minutes.
- Heat oven for keeping warmHeat the oven to 75–210 °F for keeping the pancakes warm.
- Spread batter in the panHeat the butter and oil in a frying pan over medium heat. Add the batter in portions and spread each one out flat and even.
- Fry until golden and crispFry the pancakes for about 3 to 4 minutes per side until golden and crisp. Keep the heat moderate so the potato cooks through.
- Keep warm and fry the restKeep the finished pancakes warm in the oven while you fry the rest of the batter the same way, adding a little more butter or oil as needed.
- Crisp up the baconFry the bacon slices in a pan until crisp, then drain them on kitchen paper.
- Serve with the trimmingsServe the raggmunk hot with the bacon and lingonberries, and sour cream if you like.
Tips and variations
One denser version leaves out the milk and flour entirely and binds the grated potato with eggs alone, seasoned with nutmeg. Another keeps a little flour but hardly any batter, holding almost nothing but potato together with egg. Salting the grated potato before you squeeze it draws out even more water. For a vegetarian plate, serve raggmunk with sour cream, lingonberries and a few chives instead of bacon. A white cabbage salad dressed with balsamic vinegar and olive oil goes well alongside.
Allergens
Contains: Eggs, Cereals containing gluten, Milk (including lactose)
These notes follow from this recipe's ingredient list. Ready-made products and brands may contain further allergens — please check the packaging yourself.
Something not right?
This recipe was put together from independent sources and checked before publishing. Even so, a mistake can slip through — an amount that does not add up, a step that does not work as written. If you spot something, write to us: we will look into it and put it right.
