Raggmunkar, swedish potato pancakes
Raggmunkar, or Rarakor, are savory potato pancakes made from raw grated potatoes, fried in butter until golden and the outer edges are crispy. A great tasting national lunch dish in Sweden that everybody loves! Commonly eaten with fried bacon or speck and lingonberry jam!
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!
