Swedish
Raggmunk
Raggmunk are crisp-edged Swedish potato pancakes made with raw grated potatoes folded into a simple pancake batter. They are traditionally served hot with fried salted pork and a spoonful of tart lingonberry jam.
Watch it madeKöket · 5:02
Ingredients
- Starchy potatoes, peeled500 g
- All-purpose flour60 g
- Whole milk200 ml
- Egg1 large
- Fine salt3/4 tsp
- White pepper1 pinch
- Salted pork belly or rimmat sidfläsk, sliced200 g
- Butter, for frying1 tbsp, as needed
- Lingonberry jam, to serve4 tbsp
Method
- Whisk the flour with half of the milk until smooth, then whisk in the remaining milk, egg, salt, and white pepper to make a thin batter.
- Coarsely grate the peeled potatoes just before cooking, then stir them immediately into the batter so they do not darken.
- Fry the sliced salted pork in a heavy skillet over medium heat until golden and crisp, then transfer it to a warm plate and leave the rendered fat in the pan.
- Add a little butter to the pork fat if the pan looks dry, then spoon in enough potato batter to make a thin pancake about 12 to 15 cm wide.
- Fry for 3 to 4 minutes on each side, pressing lightly so the potato cooks through, until the raggmunk is deep golden with crisp lacy edges.
- Repeat with the remaining batter, adding more butter as needed and keeping the finished raggmunk warm in a low oven.
- Serve the raggmunk hot with the fried salted pork and lingonberry jam on the side.
Common questions
Can I substitute the salted pork belly with something else?
Yes. Thick-cut bacon is the closest swap, though it’s usually smokier and less salty. Pancetta also works. For a lighter version, serve the raggmunk with crisp fried mushrooms or sautéed onions instead of pork.
How do I keep the grated potatoes from turning gray before cooking?
Grate the potatoes at the last minute and stir them into the batter immediately. If you need a short pause, cover the bowl tightly and keep it cold. A little milk in the batter also helps slow discoloration.
What are the most common mistakes when frying raggmunk?
The biggest mistakes are using batter that’s too thick, overcrowding the pan, and not enough heat. The pancake should be thin so the potato cooks through. If the pan is too cool, it will absorb fat and turn soggy.
Can I store leftover raggmunk, and how do I reheat it?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a hot skillet or oven so the edges crisp again. Microwaving works, but the texture becomes soft and less appealing.
What is the best way to serve raggmunk?
Serve it hot, straight from the pan, with the fried pork and lingonberry jam on the side. A simple green salad or pickled cucumber fits well too. The sweet jam is important because it balances the salty, rich pork.