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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.
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
- This swedish potato pancake recipe pairs perfectly with these sunflower seed crisp breads
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.
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.
Other articles and recipes you might like to read
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.
Ingredients
Raggmunkar, Rårakor
Instructions
Raggmunkar, Rårakor
-
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.
