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