Raggmunk
Swedish grated potato pancakes fried in butter until the edges turn lacy and crisp, served with cold lingonberry jam.
Photo : Raimond Spekking · CC BY-SA 4.0
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Easy
Method
- Whisk the flour with half the milk until completely smooth, then loosen with the remaining milk, the egg, salt and pepper.
- Peel the potatoes and grate them coarsely at the last moment, just before they go into the batter, so they do not discolour.
- Stir the grated potato straight into the batter without rinsing it; the starch is what holds the pancakes together.
- Heat a knob of butter in a large frying pan over medium heat until it foams but does not brown.
- Ladle in the batter to make pancakes about 12 cm across, flatten them with a spatula and cook for 4 minutes, until the edges are golden and lacy.
- Flip and cook for another 3 to 4 minutes, adding fresh butter for each batch. Keep them warm on a rack rather than a plate.
- Serve scalding hot, with a spoonful of chilled lingonberry jam alongside.
The whole point is the contrast between hot buttery potato and sharp cold berries. Do not make the batter ahead: grated potato weeps and greys within minutes.
