Swedish Potato Pancakes (Raggmunk) Recipe
Raggmunk, also known as Swedish Potato Pancakes, is a popular dish in Sweden that is enjoyed by many people, both young and old.
These delicious pancakes are made with grated potatoes, flour, eggs, and milk, and they are fried to a golden brown perfection in butter.
If you're looking for a simple yet satisfying dish to make for breakfast or lunch, Raggmunk is a great choice. In this blog post, I will walk you through the step-by-step process of making this classic Swedish dish.
Ingredients:
2 large potatoes, peeled and grated
1 small onion, grated
1/2 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper
2 eggs, lightly beaten
1/2 cup milk
2-3 tbsp butter, for frying
Instructions:
Peel and grate two large potatoes into a large mixing bowl. Grate one small onion and add it to the bowl.
In a separate mixing bowl, whisk together 1/2 cup of all-purpose flour, 1/2 tsp of baking powder, 1/2 tsp of salt, and 1/4 tsp of black pepper.
Add the flour mixture to the potato mixture and toss to combine.
In a separate mixing bowl, whisk together two lightly beaten eggs and 1/2 cup of milk.
Pour the egg mixture over the potato mixture and stir until well combined.
In a large frying pan, melt 1-2 tablespoons of butter over medium heat.
Spoon 1/4 cup of the potato mixture into the frying pan, using the back of the spoon to flatten it into a pancake shape.
Repeat with the remaining potato mixture, making sure to leave enough space between each pancake so they don't touch.
Fry the pancakes for 2-3 minutes on each side, until golden brown and crispy.
Remove the pancakes from the frying pan and place them on a paper towel-lined plate to drain off any excess oil.
Serve the Raggmunk hot, with lingonberry jam or applesauce on the side.
Tips and Tricks To Making The Best Raggmunk:
Make sure to squeeze out any excess liquid from the grated potatoes before adding them to the mixing bowl. This will help prevent the pancakes from becoming too soggy.
Use a non-stick frying pan or a well-seasoned cast-iron skillet to prevent the pancakes from sticking to the pan.
If you're making a large batch of Raggmunk, keep the cooked pancakes warm in the oven on low heat until ready to serve.
Experiment with different toppings and seasonings to add variety to the dish. Some popular toppings include bacon, sour cream, and chopped chives.
Raggmunk is a simple yet delicious dish that is perfect for breakfast, lunch, or even dinner. It's easy to make and can be customized to your liking. So why not give it a try and experience the flavors of Sweden in your own home? Enjoy!
History of The Raggmunk (Swedish Potato Pancake!)
Raggmunk, which translates to "rag pancakes," is a traditional dish from Sweden that has been enjoyed for centuries. The dish originated in the northern part of the country, where potatoes were a staple crop. The dish was created as a way to use up leftover potatoes and has since become a popular meal throughout Sweden.
In the past, Raggmunk was typically served as a main dish with bacon or pork on the side. Nowadays, it is commonly served with lingonberry jam or applesauce as a sweet and tangy topping.
Extra Tips for Making The Best Swedish Potato Pancakes:
Use starchy potatoes - The best type of potato to use for Raggmunk is a starchy potato like russet or Yukon gold. These potatoes will give the pancakes a nice crispy texture.
Squeeze out excess moisture - After grating the potatoes, make sure to squeeze out any excess moisture. This will help prevent the pancakes from becoming too soggy.
Don't overmix the batter - Be careful not to overmix the batter as this can cause the pancakes to become tough. Mix until just combined.
Keep the pancakes small - It's best to make smaller pancakes rather than larger ones as they will be easier to flip and cook more evenly.
Cook on medium heat - Cook the pancakes on medium heat to ensure they cook through evenly without burning.
Use butter for frying - Butter is the traditional choice for frying Raggmunk and adds a rich, buttery flavor to the pancakes.
Serve with lingonberry jam or applesauce - The sweet and tangy flavors of lingonberry jam or applesauce pair perfectly with the savory flavors of the pancakes.
With these tips in mind, you'll be able to make the best Swedish potato pancakes possible. So why not give this classic Swedish dish a try and enjoy a taste of Sweden in your own home?
Storing and Reheating Swedish Potato Pancakes:
If you have leftover Raggmunk, you can store them in the refrigerator for up to 3 days. To store, let the pancakes cool to room temperature and then transfer them to an airtight container. Place a piece of parchment paper between each pancake to prevent them from sticking together.
When you're ready to reheat the pancakes, you have a few options:
Oven: Preheat your oven to 350°F (175°C). Place the pancakes on a baking sheet and bake for 10-15 minutes, until heated through.
Microwave: Place the pancakes on a microwave-safe plate and microwave for 30 seconds to 1 minute, until heated through.
Stovetop: Heat a non-stick skillet over medium heat. Add a small amount of butter or oil to the pan and fry the pancakes for 1-2 minutes on each side, until heated through.
No matter which method you choose, be sure to monitor the pancakes closely to prevent them from burning. Once heated through, serve the Raggmunk with your favorite toppings and enjoy!
Here are some traditional Swedish dishes that are commonly served with Raggmunk (Swedish potato pancakes):
Lingonberry jam: This sweet and tart jam is a classic accompaniment to Raggmunk. It's often served on the side or on top of the pancakes.
Applesauce: Another popular topping for Raggmunk is homemade applesauce. It adds a sweet and fruity flavor that complements the savory potato pancakes. Make my recipe here: (Coming Soon!)
Bacon: Crispy bacon is a delicious addition to Raggmunk. Serve it on the side or crumble it on top of the pancakes. Learn the best method to frying bacon here: Bake to Perfection: A Step-by-Step Guide on Cooking Bacon in the Oven.
Fried pork belly: Known as fläskpannkaka, this is a traditional Swedish dish that combines crispy pork belly with Raggmunk. It's often served with lingonberry jam. Try my roasted pork tenderloin with bacon here: Roasted Bacon-Wrapped Pork Tenderloin with Candied Apricot Preserve: A Mouthwatering Recipe for Foodies Everywhere.
Sausages: Swedish sausages, such as falukorv or prinskorv, are a popular accompaniment to Raggmunk. They add a savory flavor and some extra protein to the meal. Try my friend Chef Bradley’s breakfast sausage recipe here: Bradley's American Breakfast Sausage Recipe: A Delicious and Easy-to-Make Breakfast Treat.
Fried eggs: For a heartier meal, serve Raggmunk with a fried egg on top. The runny yolk adds richness and flavor to the dish. Try my scrambled egg recipe here: You Won't Believe How Easy it is to Make these Heavenly Fluffy Cheesy Scrambled Eggs for Breakfast!
Cream sauce: Another traditional accompaniment to Raggmunk is a creamy sauce made with cream, chicken or beef broth, and a touch of mustard. It's a rich and flavorful addition to the meal.
These are just a few ideas for dishes to serve with Raggmunk. You can mix and match to create your own perfect Swedish meal!
The Oh So Crispy End!
In conclusion, Raggmunk (Swedish potato pancakes) are a delicious and easy-to-make dish that's perfect for any meal of the day. The crispy texture and savory flavor of the pancakes make them a popular favorite in Sweden and beyond. And with just a handful of simple ingredients, you can whip up a batch in no time.
Whether you choose to serve them with lingonberry jam, applesauce, or another traditional accompaniment, you're sure to enjoy these authentic Swedish potato pancakes. So why not give them a try and see for yourself how delicious they can be?
Raggmunk (Swedish Potato Pancakes)
Ingredients
- 2 large potatoes, peeled and grated
- 1 small onion, grated
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs, lightly beaten
- 1/2 cup milk
- 2-3 tbsp butter, for frying
Instructions
- In a large mixing bowl, combine the grated potatoes and grated onion.
- In a separate mixing bowl, whisk together the flour, baking powder, salt, and black pepper.
- Add the flour mixture to the potato mixture and toss to combine.
- In a separate mixing bowl, whisk together the eggs and milk.
- Pour the egg mixture over the potato mixture and stir until well combined.
- In a large frying pan, melt 1-2 tablespoons of butter over medium heat.
- Spoon 1/4 cup of the potato mixture into the frying pan, using the back of the spoon to flatten it into a pancake shape.
- Repeat with the remaining potato mixture, making sure to leave enough space between each pancake so they don't touch.
- Fry the pancakes for 2-3 minutes on each side, until golden brown and crispy.
- Remove the pancakes from the frying pan and place them on a paper towel-lined plate to drain off any excess oil.
- Serve the Raggmunk hot, with lingonberry jam or applesauce on the side.
- Enjoy your delicious and authentic Raggmunk (Swedish Potato Pancakes)!
Nutrition Facts
Calories
319.95Fat
10.62 gSat. Fat
5.9 gCarbs
47.61 gFiber
4.81 gNet carbs
42.8 gSugar
3.77 gProtein
9.39 gSodium
463.64 mgCholesterol
104.58 mg
