If you’re curious about Swedish cuisine, you might have heard about Raggmunk. This dish holds a special place in the hearts of many, especially in Östergötland, where it’s considered the regional specialty. But what exactly is Raggmunk? Simply put, it’s a type of potato pancake, a comforting food that combines grated potatoes with a mixture of flour, milk, and sometimes eggs. This blend is then fried to create pancakes that strike the perfect balance between crispy and tender.
Typically, Raggmunk is served with fried pork and lingonberry jam, a combination that offers a satisfying mix of savory and sweet flavors. It’s a dish that reflects the simplicity and warmth of Swedish home cooking, making it a favorite during the colder months.
The history of Raggmunk can be traced back to the early 20th century, with the first written mention dating back to 1904. The word “ragg” means crispy, while “munk” refers to a type of cake that puffs up when cooked, which perfectly describes the texture and appearance of these potato pancakes.
Varieties and Serving Suggestions
While the classic Raggmunk remains popular, there are variations that cater to different tastes and dietary needs. For instance, some prefer Rårakor, which are similar but made only with potatoes, or Rålåpor, which doesn’t include eggs.
Another popular variant is baking Raggmunk in a large pan, known as “Raggmunk i långpanna.” In this version, pork is pre-fried in the pan, then covered with the batter and baked in the oven. This method is perfect for feeding a larger group and adds a delightful crispy layer to the dish. In different parts of Sweden, this baked version goes by names such as lufsa or råriven pannkaka, showcasing the regional variations of this beloved dish.
So why not give Raggmunk a try? Whether you opt for the classic pancake style or the baked version, this dish is sure to provide a cozy, delicious experience that warms the heart and fills the stomach.
It’s a tribute to the timeless appeal of simple, well-made food and a reminder of the joys of cooking and sharing a meal with loved ones.
Raggmunk Recipe
Ingredients:
4 large potatoes
1 cup all-purpose flour
2 cups milk
2 large eggs
Salt, to taste
Butter, for frying
Thick-cut bacon, for serving
Lingonberry jam, for serving
Instructions:
Prepare the Potatoes:
- Peel the potatoes and grate them coarsely. Place the grated potatoes in a clean cloth and squeeze out as much liquid as possible.
Make the Batter:
- In a large mixing bowl, combine the all-purpose flour and salt. Gradually add the milk while whisking to create a smooth batter.
- Crack the eggs into the batter and whisk until well combined. The mixture should be smooth and free of lumps.
Combine Potatoes and Batter:
- Fold the grated potatoes into the batter until they are evenly distributed.
Cook the Bacon:
- In a large skillet, cook the bacon over medium heat until it is crispy. Remove the bacon and set it aside, but keep the grease in the skillet for frying the pancakes.
Fry the Raggmunk:
- Heat the skillet with the bacon grease over medium heat. If needed, add a little butter to increase the amount of fat.
- Pour a ladleful of the potato batter into the skillet, spreading it out to form a pancake about ½ inch thick.
- Fry each pancake for about 3-4 minutes on each side or until golden brown and crispy. Adjust the heat as necessary to prevent burning.
Serve the Raggmunk hot with the crispy bacon and a dollop of lingonberry jam on the side.
Tips:
- Ensure the potato batter is not too runny or too thick. If it’s too thick, add a little milk; if too runny, add a bit more flour.
- Keep the fried pancakes warm in the oven while you cook the rest.
- Experiment with the thickness of the pancakes based on your preference.
- Enjoy your Raggmunk with friends and family as a hearty breakfast or a comforting dinner.
Photo credits: Daniel Spils and Mikaela Börjesson.
