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Raggmunk (Sweden)

An authentic recipe for traditional Swedish raggmunk, featuring grated raw potatoes in a light batter fried to golden perfection.

Level Easy Prep 15 min Cook 20 min Servings 4 Score 4.9/10
Ready in
35 min

Makes 4 servings

Prep 15m
Cook 20m
Level Easy

About this recipe

An authentic recipe for traditional Swedish raggmunk, featuring grated raw potatoes in a light batter fried to golden perfection.

A classic Swedish potato pancake fried in butter and served with sweet-tart lingonberries.

Ingredients

Batter

Cooking

Serving

Equipment

  • Large mixing bowl For mixing batter
  • Box grater For grating raw potatoes
  • Large skillet or frying pan Preferably cast iron

Instructions

  1. In a large bowl, whisk together the flour, milk, eggs, and salt until smooth to form a thin pancake batter.

  2. Peel and coarsely grate the raw potatoes. Quickly squeeze out any excess liquid, then fold the grated potatoes into the batter.

  3. Melt a tablespoon of butter in a large skillet over medium heat.

  4. Pour small ladles of the batter into the skillet, spreading them slightly to form thick, round pancakes.

  5. Fry for 3 to 4 minutes on each side until golden brown and crispy, adding more butter as needed.

    4 min

  6. Serve hot, traditionally accompanied by lingonberry jam.

Nutrition

Calories 290
Protein 9g
Carbs 42g
Fat 10g
Fiber 4g
Sugar 6g
Sodium 410mg
Serving Size 1 serving

Cooking Timeline

Prep 15 min
Cook 20 min
Total 35 min

Recipe Scorecard

Overall 9.3 /10
Expert 4.9 95% conf.
  • Taste 9.6
  • Presentation 9.2
  • Nutrition 8.0
  • Value 9.5
  • Instructions 9.5
  • Ingredients 9.5
  • Time Accuracy 9.5
  • Difficulty 9.0
  • Would Make Again 9.5

Expert Review

Reviewed by FindEdition Kitchen

Verdict

A wonderfully comforting Swedish classic that combines crisp edges with a tender, savory potato center.

Pros

  • Crispy exterior
  • Simple ingredients
  • Authentic Nordic flavor

Cons

  • Best enjoyed immediately after frying

Overview

A classic Swedish potato pancake fried in butter and served with sweet-tart lingonberries.

AI Insights

Summary

An authentic recipe for traditional Swedish raggmunk, featuring grated raw potatoes in a light batter fried to golden perfection.

Tips

  • Use starchy potatoes like Russets for the best texture
  • Fry in real butter for an authentic, rich Swedish flavor
  • Keep cooked pancakes warm in a low oven while frying subsequent batches

Substitutions

  • Lingonberry jam → Cranberry sauce
  • Dairy milk → Unsweetened plant-based milk

Storage

Best served fresh. Leftovers can be stored in the refrigerator for up to 2 days and reheated in a pan.

Pairing

  • Crispy fried bacon or pork belly
  • A dollop of lingonberry jam

AI Cooking Assistant

Ask about substitutions, timing, or technique for this recipe.

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FAQ

Should I squeeze the liquid out of the grated potatoes?
Yes, removing excess liquid prevents the batter from becoming too watery and helps the pancakes crisp up better.
What is the traditional way to serve raggmunk?
They are traditionally served piping hot with lingonberry jam and crisp fried pork belly or bacon (fläsk).

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