Raggmunkar, swedish potato pancakes

Raggmunkar is savoury potato pancakes fried in butter until golden in colour and the outer edges are crispy
Two Raggmunkar on a white plate topped with crispy bacon and lingon berry jam pinit
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Estimated reading time: 3 minutes

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.

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.

Raggmunkar topped with crispy bacon and lingon berry jam on a white plate

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.

Ingredients

Raggmunkar (Rårakor) is a satisfying lunch dish made with simple ingredients

  • Potatoes
  • free ranged eggs
  • flour
  • water
  • salt
  • butter

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

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

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 possibly half and half. You can really taste the difference when frying them in butter!
  • Make them with fresh homegrown potatoes for best result.
Freshly harvested potatoes in a stainless steel bowl sitting on the grass

Read about how to grow potatoes no dig method here

Make this crispy potato pancakes recipe from your home grown organic potatoes for a great tasting lunch dish that everybody will love!

If you try this recipe please leave a comment below.

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Raggmunkar, swedish potato pancakes

A Raggmunk or Råraka is a Swedish potato pancake made from grated raw potatoes, fried until golden with crispy edges, traditionally served with bacon and lingon berry jam.6 Raggmunkar on a black oven tray

Prep Time 30 mins Cook Time 20 mins Total Time 50 mins Difficulty: Intermediate Servings: 4 Best Season: Suitable throughout the year

Ingredients

Raggmunkar, Rårakor

Instructions

Raggmunkar, Rårakor

  1. Mix the potatoes with egg, water, flour and salt. Let sit for a few minutes.

    Heat a skillet frying pan to medium heat, add butter.

    Ladle small batches of the batter in to the skillet, spread the mixture out to a thin layer 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.

    6 Raggmunkar on a black oven tray
Keywords: Raggmunkar, Raggmunk, raggmunkar och fläsk, swedish potato pancakes, swedish potato pancake, Swedish potato pancake recipe, crispy potato pancakes recipe, savoury potato pancakes, savory swedish pancakes, thin crispy potato pancakes, Rårakor, Råraka, Rarakor
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