HOW TO PREPARE RAGGMUNK.

Raggmunk is a traditional Swedish potato pancake dish that’s crispy on the outside and tender on the inside. It’s typically served with lingonberry jam and sometimes topped with fried pork belly or bacon. Here’s how you can prepare raggmunk at home:

Ingredients:

4 large potatoes (Russet or Yukon Gold), peeled
1 small onion, finely chopped (optional)
2 eggs
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
Butter or oil, for frying
Lingonberry jam, for serving
Sour cream or crème fraîche, for serving (optional)
Fried pork belly or bacon, for topping (optional)

Instructions:

Grate the Potatoes:

Using a box grater or a food processor with a grating attachment, grate the peeled potatoes into a large bowl. You can also grate the onion along with the potatoes if using.

Drain Excess Liquid:

Transfer the grated potatoes (and onion, if using) onto a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible from the potatoes. This step helps to make the raggmunk crispy.

Mix the Batter:

In a large bowl, whisk together the eggs, flour, salt, and black pepper until smooth.
Add the grated potatoes (and onion, if using) to the batter mixture. Stir until well combined and evenly coated.

Cook the Raggmunk:

Heat a large skillet or frying pan over medium heat. Add a generous amount of butter or oil to coat the bottom of the pan.
Drop spoonfuls of the potato batter into the hot pan, spreading them slightly with the back of a spoon to form pancakes about 4-5 inches in diameter. Leave some space between each pancake.
Fry the raggmunk for about 3-4 minutes on each side, or until golden brown and crispy. Flip carefully using a spatula.

Keep Warm:

As you cook each batch of raggmunk, transfer them to a baking sheet lined with paper towels to drain any excess oil. Keep them warm in a low oven (around 200°F or 90°C) while you finish cooking the remaining batches.

Serve:

Serve the raggmunk hot, topped with lingonberry jam on the side. Optionally, you can add a dollop of sour cream or crème fraîche on top and garnish with fried pork belly or bacon for extra flavor.

Tips:

Crispy Texture: The key to crispy raggmunk is squeezing out as much moisture as possible from the grated potatoes before mixing them with the batter.
Variations: Some variations include adding chopped fresh herbs like parsley or dill to the batter for added flavor.
Storage: Raggmunk is best enjoyed fresh and hot. Leftovers can be stored in an airtight container in the refrigerator for a day or two and reheated in a skillet until crispy again.

Enjoy your homemade raggmunk, a delicious and comforting Swedish dish!