Raggmunk (Swedish potato pancakes) with bacon and lingonberries
55 min · 26 g protein · 519 cals / serving
Lacy, crisp-edged pancakes of grated raw potato in a thin batter, fried golden and eaten the old way: with salty crisp pork and a big spoon of tart stirred lingonberries. Lean bacon browned in a film of oil stands in for thick fried salt pork, the pancakes fry in a little butter and rapeseed oil in a nonstick pan, and a sweet-sharp pressgurka (quick cucumber pickle) comes alongside.
Ingredients
Batter
- 2/3 cup all-purpose flour (bleached)
- 1 2/3 cups skimmed milk, 0.5% fat, fortified
- 2 eggs
- 1 tsp salt
Potatoes
- 10 medium floury potatoes (2 1/4 lb) potato, peeled
Bacon
- 9 oz raw lean bacon, in thick slices
To fry
- 2 tsp butter
- 2 tsp canola oil
Lingonberries
- 1 1/2 cups lingonberries, fresh or frozen
- 1 tbsp granulated sugar
Pressgurka
- 1 1/2 cucumbers, sliced paper-thin
- 2 tbsp white vinegar, or 1 tbsp 12 % ättika plus 1 tbsp water
- 2 tsp granulated sugar
- 1 tbsp fresh parsley, chopped
Steps
- Whisk the flour with half the milk until smooth, then whisk in the rest of the milk, the eggs and the salt. Leave the batter for 10 minutes. Meanwhile make the pressgurka: stir the vinegar, sugar, a pinch of salt and 2 tablespoons of water until dissolved, pour over the cucumber with the parsley, and set aside.
- Grate the potatoes coarsely, straight into the batter, and stir so they do not darken. Do not rinse or squeeze them: their starch helps hold the pancakes together.
- Fry the bacon over medium heat in a frying pan with a few drops of the oil, since lean bacon has too little fat of its own to crisp, until browned at the edges. Keep it warm in a low oven.
- Heat a large nonstick pan over medium-high heat with a little of the butter and oil. Spoon in about 1/3 cup of potato batter per pancake and spread it thin. Fry 3–4 minutes a side, until deep golden and crisp at the edges, adding fat a little at a time. Keep the finished raggmunk warm on a rack in the oven while you fry the rest; you should get about 16.
- Stir the lingonberries with the sugar until it dissolves (rårörda lingon); they stay tart, so add more sugar to taste. Serve the raggmunk hot with the bacon, lingonberries and the drained pressgurka.
Good to know
Why do mine fall apart?
Usually the pan is not hot enough, or you flip too early. Wait until the edges are brown and lacy and the pancake slides when you shake the pan, then turn it once.
Can I use classic salted pork belly?
Yes, rimmat sidfläsk fried crisp is the original. It is much richer: the score goes from about 56 to 37.
Can I bake them?
You can bake spoonfuls on a well-oiled, lined tray at 435°F for about 25 minutes, turning once. They come out more like rösti, less lacy.
Alternative
Per
- Calories
- 91
- Protein
- (21%)
- 5 g
- Fat
- (18%)
- 2 g
- Carbohydrates
- (61%)
- 14 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 247 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2077 kcal goes into the pot and 2621 g of ingredients comes out as about 2280 g of food: 91 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.