Crispy, lacy potato pancakes fried in butter until golden-brown, served with lingonberry jam and a touch of sweetness.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: warm plate
Garnishes: lingonberry jam, butter
Accompaniments: green salad
Instructions
-
1
Grate potatoes coarsely and squeeze out excess moisture.
-
2
Whisk together milk, flour, eggs, and salt into a batter. Fold in grated potatoes.
-
3
Heat a generous knob of butter in a skillet over medium-high heat.
-
4
Spoon batter into the pan, flattening each pancake to about 1cm thick.
-
5
Fry 3-4 min per side until deeply golden and crispy.
-
6
Serve immediately with lingonberry jam.
Did You Know?
The name raggmunk means "hairy monk" in Swedish, referring to the ragged, crispy edges of the potato pancake.
Chef's Notes
Equipment Tips
- grater
- skillet
- spatula
Garnishing
lingonberry jam, butter
Accompaniments
green salad
The Story Behind Raggmunk
Raggmunk appeared in Swedish cookbooks from the 18th century as a way to stretch flour with cheap potatoes. The dish became a beloved everyday staple, especially in central Sweden. The mandatory lingonberry accompaniment creates the perfect sweet-savory balance.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!