Raggmunk
Crispy pancakes of grated potato, served with salty fried pork belly and lingonberry jam. Simple, cheap and deeply Swedish.
Method
Six steps · about 35 minutesMake the batter
Whisk the flour, milk, egg and salt into a smooth batter.
Grate the potatoes
Peel the potatoes and grate them coarsely.
Combine
Stir the grated potatoes into the batter straight away, so they do not turn grey.
Fry the pork
Fry the pork belly in a dry pan until crispy. Keep it warm.
Shape the pancakes
Spoon the batter into a frying pan with butter and flatten it into thin pancakes.
Fry until golden
Fry the raggmunk golden brown and crispy on both sides.
Our tips
Make them thin. A thin raggmunk gets crispy all the way through.
Fry them in the fat from the pork for even more flavour.
Serve at once with the fried pork and lingonberry jam. Raggmunk loses its crispiness if it waits.
A lighter version
Fewer calories, same dishSwap the pork belly for 300 g of lean smoked pork loin or bacon strips, fried crisp.
Fry the pancakes in 2 tablespoons of rapeseed oil in a non-stick pan instead of butter.
Use semi-skimmed or light milk in the batter.
Serve with lingonberries stirred with a little sugar (rårörda lingon) instead of jam.
With all the swaps, about 520 kcal per serving instead of about 820 kcal (estimate). Still crispy, a little less rich.
- Energy
- about 820 kcal
- Protein
- about 26 g
- Fat
- about 45 g
- Carbohydrates
- about 72 g
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