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Raggmunkar is savoury potato pancakes made from grated raw potatoes, fried in butter until golden in colour and the outer edges are crispy.
These savory Swedish pancakes are one of the most beloved Swedish national dishes.
It has always been a favorite in my family. My grandmother used to make this dish regularly on family gatherings because she knew we all loved them. Since her passing, this dish is not made or eaten in our family as often but highly appreciated when we do.
This recipe is my grandmothers that I'm still using.
Table of contents
What is Raggmunkar
Raggmunkar also known as Rårakor is thin crispy potato pancakes made from raw grated potatoes mixed with eggs, salt and a small amount of flour, just enough to hold the mixture together.
Raggmunkar is a national dish in Sweden most commonly eaten for lunch with fried bacon or speck (raggmunkar och fläsk) and lingonberry jam with crisp bread on the side. Try them with my amazing Sunflower seed crisp bread
Ingredients
Raggmunkar (Rårakor) is a satisfying lunch dish made with simple ingredients
- Potatoes
- free ranged eggs
- flour
- water
- salt
- butter
How to make raggmunk
- Peel and grate the potatoes.
- Mix the potatoes with egg, water, flour and salt. Let sit for a few minutes to absorb.
- Heat a skillet frying pan to medium heat, add butter.
- Ladle small batches of the batter in to the skillet and fry on moderate heat until the potatoes are cooked through and crispy around the edges.
- Serve them warm with crispy bacon and lingon berry jam.
Hint: Squeeze out excess moisture from the grated potatoes for the best, crispy texture.
Use homegrown starchy potatoes and free range eggs for best result.
Read about how to grow potatoes no dig method here
Substitutions
Substitute the flour with gluten free flour to fit a gluten free diet
What to serve with potato pancakes?
- Traditionally served with bacon or speck and lingonberry jam.
- Substitute the bacon for fried mushrooms for a vegetarian version of this dish
- This swedish potato pancake recipe pairs perfectly with these sunflower seed crisp breads
Equipment
No fancy equipment are needed to make this Swedish potato pancake recipe, however a good quality skillet frying pan helps to cook them just right with the wonderful crispy edges that raggmunkar is renowned for.
- Mixing bowl
- grater
- ladle
- frying pan - cast iron skillet
Storage
Left over Raggmunkar can be kept in the fridge for up to 2 days.
Top Tips
- It's important to cook the Raggmunk at the right temperature. If the heat is too high the raw grated potatoes won't cook through, and if the temperature is too low you won't get the lovely crispy edge on the outside.
- Fry them in butter rather than oil. Or half butter and half oil. You can really taste the difference when frying them in butter!
Make this crispy potato pancakes recipe from your home grown organic potatoes for a great tasting lunch dish that everybody will love! Learn how to grow stunning no dig potatoes here
If you try this recipe please leave a comment below.
Related
Looking for other Swedish recipes like this? Try these:
Raggmunkar, swedish potato pancakes
Ingredients
- 1 kg Potatoes
- 2 eggs free ranged
- 2 tablespoon flour plain
- 100 ml water
- 1 teaspoon salt
- butter for frying
Instructions
- Peel and grate the potatoes.
- Mix the potatoes with eggs, water, flour and salt. Let sit for a few minutes to absorb.
- Heat a skillet frying pan to medium heat, add butter.
- Ladle small batches of the batter in to the skillet and fry on moderate heat until the potatoes are cooked through and crispy around the edges.
- Repeat until all the mixture are used up.
- Serve them warm with crispy bacon and lingon berry jam.
Notes
- Make them with homegrown starchy potatoes and free range eggs for best result.
- Squeeze out excess moisture from the grated potatoes for the best, crispy texture.
- It's important to cook the Raggmunk at the right temperature. If the heat is too high the raw grated potatoes won't cook through, and if the temperature is too low you won't get the lovely crispy edge on the outside.
- Fry them in butter rather than oil. Or half butter and half oil. You can really taste the difference when frying them in butter!
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