Raggmunk

Crisp Swedish potato pancakes, optionally served with lingonberry jam.

Preparation: 15 min · Cooking: 45 min · Total: 1 hr · 4 servings

Ingredients

• 700 g potatoes
• 90 g all-purpose flour
• 250 ml milk
• 1 pc egg
• 0.5 tsp salt
• 2 tbsp butter or neutral oil for frying
• 100 g lingonberry jam (optional)

Instructions

1. Set up before grating the potatoes

   Measure all the ingredients. Set out a large mixing bowl, whisk, grater, large spoon, a skillet at least 28 cm wide, wide spatula, and wire rack. Keep the 700 g potatoes whole for now; prepare the batter first so the grated potato can be mixed in immediately instead of turning brown.

   All ingredients and equipment are ready, and the potatoes have not yet been grated.

2. Start a lump-free batter

   Put 90 g all-purpose flour in the mixing bowl. Gradually whisk in about half of the 250 ml milk until you have a thick, completely smooth paste. Starting with only part of the milk prevents flour lumps.

   The thick batter base is smooth with no visible dry flour or lumps.

3. Finish the pancake batter

   Whisk in the remaining milk a little at a time.

4. Finish the pancake batter (2/3)

   Add 1 egg and 1/2 tsp salt, then whisk only until evenly combined.

5. Finish the pancake batter (3/3)

   Check the batter after adding the egg and salt: it should pour in a thick ribbon from the whisk. Do not taste raw batter.

   The batter is smooth, fluid, and falls from the whisk in a thick ribbon.

6. Grate and add the potatoes immediately

   Wash and peel the 700 g potatoes, then grate them on the medium or coarse side of the grater. Add each grated potato directly to the bowl and fold it into the batter before grating the next one. Stir once at the end so the shreds are evenly suspended.

   The potato shreds remain pale and are coated evenly with batter.

7. Heat the skillet moderately

   Place the skillet over medium heat for about 2 minutes. Add a small portion of the measured 2 tbsp butter or neutral oil and swirl to form a thin layer. If using butter, it should foam gently without turning dark brown.

   The fat shimmers or the butter foams gently but does not smoke.

8. Spread and cook the first side

   Stir the batter before each pancake. Spoon about 100 ml into the heated skillet and immediately spread the potato shreds into an even round, roughly 10–12 cm wide and no more than about 1 cm thick. Cook two at once if they fit without touching; otherwise cook one at a time and allow longer overall. Leave the first side undisturbed for 3–4 minutes.

   The rim is dry and deep golden, and the pancake slides when nudged with the spatula.

9. Turn and cook the second side

   Slide a wide spatula fully underneath and turn each pancake in one movement. When you turn the first batch, start the 20-minute timer as a progress reminder; continue beyond it until all the batter is cooked. Cook each second side for 3–4 minutes. Break open a pancake from the first batch: the center must have no wet batter and the potato shreds must be tender before tasting. If not, cook longer and check again. Repeat with the remaining batter, adding the rest of the frying fat in small portions and stirring before each batch.

   Both sides are golden and crisp, with no wet batter and fully tender potato at the center.

   20-minute frying progress check: 1200 seconds

10. Serve while crisp

    Transfer each cooked raggmunk to a wire rack or a plate in a single layer; avoid stacking, which traps steam. Serve immediately with up to 100 g lingonberry jam, according to taste. Chill leftovers in shallow covered containers within 2 hours, or within 1 hour above 32°C; use within 2 days.

    The raggmunk reach the table hot, with crisp edges and tender centers.

Tips

• Fry in a thin layer so the potatoes cook through.
• Prepare the ingredients before heating the pan so the recipe moves smoothly.
• Contains wheat, milk, and egg; check the jam and substitutes for other allergens.

Common mistakes

• Letting the batter sit too long makes it watery.
• Thick pancakes can stay raw in the center.

Substitutions

• Use unsweetened oat milk and neutral oil for a dairy-free version; it still contains wheat and egg.

Storage

Refrigerate in shallow covered containers at 4°C or below within 2 hours, or within 1 hour above 32°C. Use within 2 days.

Reheating

Re-crisp in a skillet over medium-low heat until the center reaches 74°C; serve immediately.

About this recipe

Raggmunk are Swedish grated-potato pancakes often served with lingonberries and fried pork; this version omits pork.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.