Räggmunk

About This Recipe

Räggmunk are Swedish potato pancakes — grated raw potato mixed with flour, egg and milk and fried in butter or pork fat until the outside is crispy and golden and the inside is soft and tender. They are the classic Swedish autumn dish, eaten with fried strips of salted pork (fläsk) and lingonberry jam — the combination of crispy pancake, salty pork and tart berry is one of Swedish cuisine's most satisfying flavour combinations. Räggmunk is simple, unpretentious Swedish home cooking at its finest.

Ingredients

Serves 4

• 800 gfloury potatoes(peeled and coarsely grated)
• 100 gplain flour
• 2eggs
• 200 mlwhole milk
• 1 tspsalt
• 0.5 tspwhite pepper
• 3 tbspbutter(for frying)
• 300 gsalted pork belly or pancetta(cut into strips)
• 150 glingonberry jam(to serve — essential)

Instructions

1. 1

   Grate and drain potatoes

   Coarsely grate potatoes. Place in a clean tea towel and squeeze out as much liquid as possible — this step is critical for crispy räggmunk.

2. 2

   Make batter

   Mix drained potato with flour, eggs, milk, salt and pepper until just combined. The batter should be thick and lumpy, not smooth.

3. 3

   Fry pork

   Fry pork belly strips in a dry pan until crispy. Keep warm.

4. 4

   Fry räggmunk

   Heat butter in a wide pan over medium-high heat. Drop large spoonfuls of potato batter (about 8–10cm diameter). Press flat gently. Fry 4–5 minutes per side until deep golden brown and cooked through. Work in batches.

5. 5

   Serve

   Serve räggmunk immediately with fried pork strips and a generous spoonful of lingonberry jam on the side.

Variations

• •

  Add a grated onion to the potato batter for extra savoury depth.

• •

  Serve with soured cream instead of (or alongside) lingonberry jam for a richer accompaniment.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best eaten fresh. Leftover räggmunk can be reheated in a hot oven (220°C) for 8 minutes to restore some crispness.

Frequently Asked Questions