Raggmunk is a traditional Swedish pancake consisting of grated raw potatoes, flour, eggs, milk, butter or oil and salt. The ingredients are mixed into a thin batter which is spooned onto a hot pan and cooked until golden on both sides. It is served hot, often accompanied by bacon and jam.
Raggmunk variations don’t vary very widely. They include adding onions to the batter for more flavor, using lard instead of butter for frying and adding vegetables such as carrots.
When eaten the traditional way they are called Raggmunk med stekt fläsk & lingon meaning potato pancake with pork belly and lingonberry. Lingonberry is a small red berry belonging to the same plant family as cranberries and blueberries. Its flavor is very tart, so it is sweetened to make syrups and jams.
Potato pancakes are popular all over Europe. The Ashkenazi version is known as latke, in Ukraine they are called deruny or draniki, in Ireland they are known as boxty and Switzerland as rosti.
Origin & Cultural Significance
Raggmunk originated in Southeastern Sweden around 1904. It’s a very treasured food in the country, even having its own ‘Raggmunksakademien’ or Raggmunk academy dedicated to raggmunk knowledge including a listing of all restaurants that serve raggmunk in Stolkholm. There are even raggmunk social clubs.
Swedish Raggmunk Recipe
Raggmunk is a traditional Swedish pancake. It consists of grated raw potatoes, flour, eggs, milk, butter or oil and salt.
Ingredients
- Whole milk - 2 cups
- Wheat flour - ¾ cups
- Egg (large) - 1
- Potatoes - 1.8 lbs
- Salt - 2 tsp
- Bacon - 6 slices
- Butter - for frying
- Lingonberry jam - as preferred
Instructions
- Whisk together the milk and flour in a bowl.
- Add the egg and salt.
- Grate the potatoes finely and mix them into the batter.
- Let the batter rest for 30 minutes before frying.
- Heat a generous dollop of butter in a shallow frying pan.
- Pour about ½ cup of batter in the pan and fry on medium heat on both sides until the pancake is golden brown and crispy on the edges. About 4 minutes per side.
- Place the pancakes on a plate and keep them warm in the oven: turn the heat to about 165 F.
- Fry the bacon until they are golden and crispy, then let them drain.
- Serve the warm potato pancakes with fried bacon and lingonberry jam.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 482Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 83mgSodium: 1567mgCarbohydrates: 69gFiber: 5gSugar: 11gProtein: 19g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.