Raggmunk (Swedish potato pancakes with jam)
"Raggmunk are very similar to potato latkes. What’s different here is that they’re served with bacon and served with quintessentially Swedish lingonberry jam."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
parchment paper, bowl (large), whisk, fine sieve, peeler, grater, frying pan (large), spatula, cutting board, fillet knife
How-To Videos
How to preserve fresh herbs
How to cook potatoes
How to measure
Nutrition per serving
Step 1/3
- 50 g bacon
- parchment paper
Preheat the oven to 160°C. Place the bacon on a baking tray lined with parchment paper. Bake in the oven for approx. 20 min., or until crispy.
Step 2/3
- 75 ml whole milk
- ½ egg
- 50 g flour
- 400 g local floury potatoes
- salt
- bowl (large)
- whisk
- fine sieve
- peeler
- grater
In the meantime, whisk milk and egg together in a bowl. Sift flour into the bowl. Next, peel and grate the potatoes into the flour-mixture. Season with salt. Mix well until a batter forms.
Step 3/3
- 30 g unsalted butter
- lingonberry jam (for serving)
- parsley (for garnish)
- dill (for garnish)
- frying pan (large)
- spatula
- cutting board
- fillet knife
Melt the butter in a pan over medium heat. Add spoonfuls of potato pancake batter into pan, making sure not to over-crowd the pan. Fry pancakes for approx. 4 min on either side, until golden and the potato is cooked. Finely slice parsley and dill for serving. Top potato pancakes with bacon, lingonberry jam, parsley and dill. Enjoy!
Enjoy your meal!
