What is the difference between raggmunk and latkes?

Raggmunk use a thin milk and egg batter, which makes them thinner and lacier than latkes.

What do you serve with raggmunk?

Fried salted pork belly or bacon and lingonberry jam. Some people add a fried egg.

Raggmunk med Fläsk (Potato Pancakes with Pork Belly)

Lacy Swedish potato pancakes made from grated raw potato in a thin batter, fried crisp in butter and served with crunchy fried pork belly and lingonberry jam. Serves 4.

Contains: milk, egg, wheat. Based on the ingredients as written; check package labels, which can change.

From Sofia's recipes created, collected and generationally handed down in Sweden and the USA.

Prep 25 min
Cook 30 min
Total 55 min
Yield 4 servings
Level Intermediate

Updated November 4, 2026

Crisp lacy potato pancakes with fried pork belly and lingonberry jam

Raggmunk are thin, crisp potato pancakes, raggig meaning ragged for their lacy edges. Raw grated potato is stirred into a thin pancake batter and fried in butter until golden and crunchy.

They are always served with fried salted pork belly and lingonberry jam, a sweet, salty and tart combination that is pure Swedish home cooking.

Instructions

Make the batter. Whisk the flour with half the milk until smooth, then whisk in the rest of the milk, the eggs and salt. Let rest while you grate the potatoes.
Grate. Grate the potatoes on the coarse side of a box grater and stir them into the batter right away so they do not darken.
Fry the pork. In a large skillet over medium heat, fry the pork belly for 5 to 7 minutes per side, until crisp and cooked through. Keep warm in a low oven.
Fry the pancakes. Melt a tablespoon of butter in a skillet over medium-high heat. Spread about 1/3 cup of the potato batter thinly in the pan and fry 3 to 4 minutes per side, until deep golden and crisp. Repeat, adding butter as needed.
Serve. Serve the pancakes hot with the pork belly and lingonberry jam.

Nutrition per serving (estimated)

970Calories

68 gCarbohydrates

6 gFiber

62 gNet carbs

24 gProtein

66 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Tips

Spread the batter thin; thinner pancakes get crispier.
Use the pork fat in place of some of the butter for extra flavor.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Best hot from the pan. Refrigerate leftover pancakes up to 2 days and recrisp in a buttered skillet or a 400°F oven.

Questions about this recipe

What is the difference between raggmunk and latkes?: Raggmunk use a thin milk and egg batter, which makes them thinner and lacier than latkes.
What do you serve with raggmunk?: Fried salted pork belly or bacon and lingonberry jam. Some people add a fried egg.