Raggmunk
Raggmunk are crispy Swedish potato pancakes made from grated raw potato and a simple batter, pan fried in butter until golden and crunchy on the outside. They are traditionally served with fried pork belly and lingonberry jam for a simple yet deeply satisfying meal.
Crispy grated potato pancakes served with fried pork and lingonberry jam.
Nutrition per serving
Ingredients
Pancakes
Serving
Instructions
Prepare the Potato Batter
Grate the peeled potatoes using the coarse side of a box grater and squeeze out as much liquid as possible using a clean kitchen towel. This step is essential for achieving crispy pancakes. Combine the grated potato with eggs, milk, and flour in a bowl and season generously with salt and pepper.
Fry the Pork
Fry the pork belly strips in a dry pan over medium high heat until crispy and golden on both sides, about 8 to 10 minutes. Remove from the pan and keep warm in a low oven while you cook the potato pancakes.
Cook the Raggmunk
Heat butter in a large frying pan over medium high heat. Add large spoonfuls of the potato batter and flatten gently with a spatula to form thin pancakes about 10 cm in diameter. Cook for 3 to 4 minutes per side until deeply golden and crispy.
Serve Immediately
Serve the raggmunk immediately from the pan while they are still hot and crispy alongside the fried pork belly. Add a generous spoonful of lingonberry jam on the side. Do not allow the pancakes to sit for too long as they lose their crispness quickly.
Substitutions
Common mistakes
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