Raggmunk are Swedish potato pancakes with crisp grated edges, traditionally served with bacon and tart lingonberry preserves.
A thin batter coats the potatoes without hiding them, so the pancakes cook into a lacy, golden crust with a soft center.
Squeeze only excess liquid from the grated potatoes; retaining a little starch helps the pancakes hold together.
Serving Suggestions
Serve the pancakes hot with crisp bacon, lingonberry jam, and a cool spoonful of sour cream.
Recipe Notes
Keep cooked pancakes warm on a rack in a low oven. Re-crisp leftovers in a skillet rather than microwaving them.
Swedish Raggmunk (Crisp Potato Pancakes with Bacon)
Lacy Swedish potato pancakes with crisp edges, smoky bacon, lingonberry jam, and sour cream.
Ingredients
Equipment
Method
Make the batter:
- Whisk the flour, eggs, milk, and salt until smooth. Fold in the grated potatoes and let the batter stand for 5 minutes.
Cook the bacon:
- Fry the bacon in a skillet over medium heat until crisp. Transfer it to a rack and keep the rendered fat in the pan if desired.
Fry the raggmunk:
- Melt a little butter in the skillet. Add a scant 1/2 cup of batter for each pancake and spread it thin. Cook for 3 to 4 minutes per side until deeply golden and crisp, adding butter as needed.
Serve:
- Serve the hot raggmunk with bacon, lingonberry jam, and sour cream.
Nutrition
Notes
- Cook in batches without crowding the pan so the potato edges fry rather than steam.
- Lingonberry jam balances the rich bacon and butter; cranberry sauce is a practical substitute if needed.
