Raggmunk: Swedish Potato Pancakes
Don’t grate the potatoes until you are ready to fry the raggmunk because they discolor quickly.
Spread the batter out a bit in the pan. Ideally you want the pancake crisp and buttery around the edges and thick in the middle.
For a better flavor, although not quite as healthy, fry some bacon in the pan first and then fry the raggmunk in some of the drippings.
Don’t use new potatoes for this dish as they don’t contain enough starch.
1 ¾ lb potatoes
¾ c. flour
1 t. salt
Freshly ground pepper
1 ¼ c. milk
3 T. butter
Lingonberry jam to garnish
Peel the potatoes, cover with water and set aside. Combine flour, salt and pepper into a bowl. Beat the egg and milk together, then beat into dry ingredients until smooth. Place a medium frying pan on medium-high heat. Grate the potatoes and add to the batter. Mix thoroughly.
Fry the pancakes in butter until both sides are golden brown. Remove from the pan and keep warm. Repeat with the rest of the mixture, adding butter to pan as needed. You should have enough mixture for at least a dozen pancakes, each about 2” in diameter. Serve with lingonberry jam.