Swedish crispy potato pancakes served with lingonberries and fried pork — a beloved rustic autumn dish.
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.
Serves 4
Coarsely grate potatoes. Place in a clean tea towel and squeeze out as much liquid as possible — this step is critical for crispy räggmunk.
Mix drained potato with flour, eggs, milk, salt and pepper until just combined. The batter should be thick and lumpy, not smooth.
Fry pork belly strips in a dry pan until crispy. Keep warm.
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.
Serve räggmunk immediately with fried pork strips and a generous spoonful of lingonberry jam on the side.
Squeezing out the potato liquid is the single most important step — excess moisture prevents crisping.
Do not press the potato batter too flat — thicker pancakes have a better soft interior.
Serve immediately — räggmunk loses its crispness quickly.
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.
Best eaten fresh. Leftover räggmunk can be reheated in a hot oven (220°C) for 8 minutes to restore some crispness.
Räggmunk is believed to derive from the German Reibekuchen (grated potato cakes) tradition, adapted to Swedish taste with the addition of lingonberries and salt pork. The name may derive from the dialect word 'ragg' (rough, shaggy) or from German 'Reibekuchen'. It has been a staple of Swedish autumn cooking for at least 200 years.
Technically yes, but the result is inferior — pre-grated potato releases more water and has a softer texture. The extra 10 minutes of grating fresh potatoes is worthwhile.
Per serving · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes