Crisp shredded-potato pancakes fried until golden, served with fried pork belly and tart lingonberry jam.
Raggmunk is a real, traditional Swedish dish, known as Swedish Potato Pancakes with Pork and Lingonberries. Crisp shredded-potato pancakes fried until golden, served with fried pork belly and tart lingonberry jam.\n\nRaggmunk is a traditional Swedish farmhouse dish that made use of the potato, a crop that became a dietary staple across Scandinavia by the 18th century, paired here with cured pork in a combination still popular in home kitchens.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Swedish home cooking, not a generic stand-in for a search term.
Serves 4
Grate the potatoes coarsely and squeeze out excess liquid using a clean towel.
Whisk together egg, flour, milk, salt and pepper, then fold in the drained grated potato.
Fry the pork belly slices in a dry pan until crisp; set aside and keep the rendered fat in the pan.
Add butter to the same pan, spoon in the potato batter to form pancakes about 10 cm wide, and fry over medium heat for 4 minutes per side until deeply golden and crisp at the edges.
Transfer finished pancakes to a low oven while frying the rest in batches.
Plate the pancakes with the crisp pork belly and a generous spoonful of lingonberry jam.
Squeeze the grated potato hard — excess liquid is the main reason raggmunk turns soggy instead of crisp.
Fry in the rendered pork fat plus butter for the best flavor and crispness.
Keep pancakes in a single layer in a low oven rather than stacking, or they'll steam and lose crispness.
Some regions add grated onion to the batter for extra sweetness.
A vegetarian version skips the pork and serves the pancakes with extra butter and jam only.
Add a pinch of nutmeg to the batter for a subtly warming version common in southern Sweden.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Raggmunk is a traditional Swedish farmhouse dish that made use of the potato, a crop that became a dietary staple across Scandinavia by the 18th century, paired here with cured pork in a combination still popular in home kitchens.
The potato wasn't drained enough, or there isn't enough flour and egg to bind it — squeeze harder and check the batter holds together when pressed.
Grated potato oxidizes and releases more liquid the longer it sits, so mix the batter just before frying for the best texture.
Cranberry sauce is the closest substitute, though it's sweeter — cut it with a squeeze of lemon juice to balance.
Per serving (300g / 10.6 oz) · 4 servings total
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