🇸🇪 SwedenCatalog recipe
Coarsely grated potato bound in a thin batter and fried into crisp, lacy pancakes, served hot with fried bacon and cold lingonberry jam alongside.
For 4 servings.
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Whisk the flour, milk, eggs and salt into a smooth, thin batter.
Squeeze the grated potato firmly in a clean towel to remove excess liquid, then stir it into the batter.
💡 Dry potato is the difference between a crisp pancake and a soggy one — wring it out harder than feels necessary.
Fry the bacon in a skillet until crisp; set aside and keep the fat in the pan.
Add butter to the bacon fat and ladle in the potato batter in thin rounds, pressing flat with a spatula.
Fry until deeply golden and crisp at the edges, about 4 minutes per side.
Serve each pancake hot, topped with crisp bacon and a spoon of cold lingonberry jam.
Raggmunk is farmhouse cooking from central Sweden, built to stretch a modest amount of potato into a filling supper. The contrast it insists on — hot crisp pancake, cold tart jam, salty bacon — is the whole point, and Swedes are particular about serving all three at their own separate temperature.
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