Raggmunk is very similar to latke potato. The difference here is that they are served with bacon and served quintessentially Swedish lingonberry jam.
Cook time: 30 min Bake time: 20 min Servings: 4
Ingredients
- 3½ oz Bacon
- ⅝ cup whole milk
- 1 egg
- ¾ cup flour
- 1½ lbs floury potatoes
- ½ stick unsalted butter,
- lingonberry jam (for serving),
- parsley (for garnish),
- salt
Utensils needed: parchment paper, bowl (large),whisk, fine sieve, peeler, grater, frying pan (large), spatula, cutting board, fillet knife
Directions
- Preheat the oven to 1600C. Place the bacon on a baking tray lined with parchment paper. Bake in the oven for approx. 20 min or until crispy.
- In the meantime, whisk milk and egg together in bowl. Sift flour into the bowl. Next, peel and grate the potatoes into the flour-mixture. Season with salt. Mix well until a batter forms.
- Melt butter in a pan over medium heat. ad spoonfuls of potato pancake batter into pan. Fry pancakes for approx. 4 min on either side, until golden and the potato is cooked.
- Finely slice parsley for serving. Top potato pancakes with bacon, lingonberry jam and parsley. Enjoy!
ELDT Notes
To take the excess water out of the grated potatoes you can also use a clean dish towel. Place the grated potato into the center of the dish towel. Bring all the edges to the center and bunch into your hand. Simply twist till the water starts to drain and keep twisting untill no more water comes out. Shake the grated potato into a bowl and you are set!
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