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.
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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.
Ingredients
Pancakes
- 1 cup all-purpose flour
- 1 1/2 cups whole milk
- 2 large eggs
- 1 teaspoon salt
- 2 pounds russet potatoes, peeled
- 4 tablespoons unsalted butter, for frying
To serve
- 1 pound pork belly, sliced 1/4 inch thick, or thick-cut bacon
- Lingonberry jam
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.
Tips
- Spread the batter thin; thinner pancakes get crispier.
- Use the pork fat in place of some of the butter for extra flavor.
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.
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