Dish

Raggmunk

Raggmunk is made by grating potatoes and mixing them with flour, milk, and eggs. The mixture is then fried in butter until golden brown. Raggmunk is often served with fried pork and lingonberry jam, which provides a sweet and tangy contrast to the savory potato pancakes. The dish is a popular comfort food in Sweden, especially during the colder months.

European cuisine› Northern European cuisine› Nordic cuisines› Swedish cuisine

Pancake

Origins and history

Raggmunk has been a part of Swedish cuisine for centuries. The dish is believed to have originated in the region of Skåne, in southern Sweden. Raggmunk was traditionally made with leftover potatoes and flour, which were mixed together to form a batter. Today, most people use fresh potatoes and flour to make the dish.

Dietary considerations

Gluten-free: No, Vegetarian: Yes

Variations

There are many variations of raggmunk, depending on the region of Sweden and the personal preferences of the cook. Some recipes call for the addition of onions or bacon to the batter, while others use different types of flour, such as rye or barley. Raggmunk can also be made in different shapes, such as small pancakes or large, flat cakes.

Presentation and garnishing

To make the dish more visually appealing, some cooks arrange the potato pancakes in a circular pattern on the plate. Raggmunk is typically served on a plate or platter, with a dollop of lingonberry jam on top. The dish can also be garnished with fresh herbs, such as parsley or chives.

Tips & Tricks

When grating the potatoes, be sure to squeeze out as much liquid as possible to prevent the batter from becoming too watery. It is also important to fry the pancakes in butter over medium heat, to ensure that they are crispy on the outside and cooked through on the inside.