How to Make Raggmunk - Swedish Potato Pancakes Recipe | Just Like Granny | The Best Easiest & Delicious Recipes (2024)

Raggmunk, also known as Swedish Potato Pancakes, is a popular dish in Sweden that is enjoyed by many people, both young and old.

These delicious pancakes are made with grated potatoes, flour, eggs, and milk, and they are fried to a golden brown perfection in butter.

If you're looking for a simple yet satisfying dish to make for breakfast or lunch, Raggmunk is a great choice. In this blog post, I will walk you through the step-by-step process of making this classic Swedish dish.

Ingredients:

Instructions:

  1. Peel and grate two large potatoes into a large mixing bowl. Grate one small onion and add it to the bowl.

  2. In a separate mixing bowl, whisk together 1/2 cup of all-purpose flour, 1/2 tsp of baking powder, 1/2 tsp of salt, and 1/4 tsp of black pepper.

  3. Add the flour mixture to the potato mixture and toss to combine.

  4. In a separate mixing bowl, whisk together two lightly beaten eggs and 1/2 cup of milk.

  5. Pour the egg mixture over the potato mixture and stir until well combined.

  6. In a large frying pan, melt 1-2 tablespoons of butter over medium heat.

  7. Spoon 1/4 cup of the potato mixture into the frying pan, using the back of the spoon to flatten it into a pancake shape.

  8. Repeat with the remaining potato mixture, making sure to leave enough space between each pancake so they don't touch.

  9. Fry the pancakes for 2-3 minutes on each side, until golden brown and crispy.

  10. Remove the pancakes from the frying pan and place them on a paper towel-lined plate to drain off any excess oil.

  11. Serve the Raggmunk hot, with lingonberry jam or applesauce on the side.

Tips and Tricks To Making The Best Raggmunk:

  • Make sure to squeeze out any excess liquid from the grated potatoes before adding them to the mixing bowl. This will help prevent the pancakes from becoming too soggy.

  • Use a non-stick frying pan or a well-seasoned cast-iron skillet to prevent the pancakes from sticking to the pan.

  • If you're making a large batch of Raggmunk, keep the cooked pancakes warm in the oven on low heat until ready to serve.

  • Experiment with different toppings and seasonings to add variety to the dish. Some popular toppings include bacon, sour cream, and chopped chives.

Raggmunk is a simple yet delicious dish that is perfect for breakfast, lunch, or even dinner. It's easy to make and can be customized to your liking. So why not give it a try and experience the flavors of Sweden in your own home? Enjoy!

History of The Raggmunk (Swedish Potato Pancake!)

Raggmunk, which translates to "rag pancakes," is a traditional dish from Sweden that has been enjoyed for centuries. The dish originated in the northern part of the country, where potatoes were a staple crop. The dish was created as a way to use up leftover potatoes and has since become a popular meal throughout Sweden.

In the past, Raggmunk was typically served as a main dish with bacon or pork on the side. Nowadays, it is commonly served with lingonberry jam or applesauce as a sweet and tangy topping.

Extra Tips for Making The Best Swedish Potato Pancakes:

  • Use starchy potatoes - The best type of potato to use for Raggmunk is a starchy potato like russet or Yukon gold. These potatoes will give the pancakes a nice crispy texture.

  • Squeeze out excess moisture - After grating the potatoes, make sure to squeeze out any excess moisture. This will help prevent the pancakes from becoming too soggy.

  • Don't overmix the batter - Be careful not to overmix the batter as this can cause the pancakes to become tough. Mix until just combined.

  • Keep the pancakes small - It's best to make smaller pancakes rather than larger ones as they will be easier to flip and cook more evenly.

  • Cook on medium heat - Cook the pancakes on medium heat to ensure they cook through evenly without burning.

  • Use butter for frying - Butter is the traditional choice for frying Raggmunk and adds a rich, buttery flavor to the pancakes.

  • Serve with lingonberry jam or applesauce - The sweet and tangy flavors of lingonberry jam or applesauce pair perfectly with the savory flavors of the pancakes.

With these tips in mind, you'll be able to make the best Swedish potato pancakes possible. So why not give this classic Swedish dish a try and enjoy a taste of Sweden in your own home?

Storing and Reheating Swedish Potato Pancakes:

If you have leftover Raggmunk, you can store them in the refrigerator for up to 3 days. To store, let the pancakes cool to room temperature and then transfer them to an airtight container. Place a piece of parchment paper between each pancake to prevent them from sticking together.

When you're ready to reheat the pancakes, you have a few options:

  1. Oven: Preheat your oven to 350°F (175°C). Place the pancakes on a baking sheet and bake for 10-15 minutes, until heated through.

  2. Microwave: Place the pancakes on a microwave-safe plate and microwave for 30 seconds to 1 minute, until heated through.

  3. Stovetop: Heat a non-stick skillet over medium heat. Add a small amount of butter or oil to the pan and fry the pancakes for 1-2 minutes on each side, until heated through.

No matter which method you choose, be sure to monitor the pancakes closely to prevent them from burning. Once heated through, serve the Raggmunk with your favorite toppings and enjoy!

Here are some traditional Swedish dishes that are commonly served with Raggmunk (Swedish potato pancakes):

  1. Lingonberry jam: This sweet and tart jam is a classic accompaniment to Raggmunk. It's often served on the side or on top of the pancakes.

  2. Applesauce: Another popular topping for Raggmunk is homemade applesauce. It adds a sweet and fruity flavor that complements the savory potato pancakes. Make my recipe here: (Coming Soon!)

  3. Bacon: Crispy bacon is a delicious addition to Raggmunk. Serve it on the side or crumble it on top of the pancakes. Learn the best method to frying bacon here: Bake to Perfection: A Step-by-Step Guide on Cooking Bacon in the Oven.

  4. Fried pork belly: Known as fläskpannkaka, this is a traditional Swedish dish that combines crispy pork belly with Raggmunk. It's often served with lingonberry jam. Try my roasted pork tenderloin with bacon here: Roasted Bacon-Wrapped Pork Tenderloin with Candied Apricot Preserve: A Mouthwatering Recipe for Foodies Everywhere.

  5. Sausages: Swedish sausages, such as falukorv or prinskorv, are a popular accompaniment to Raggmunk. They add a savory flavor and some extra protein to the meal. Try my friend Chef Bradley’s breakfast sausage recipe here: Bradley's American Breakfast Sausage Recipe: A Delicious and Easy-to-Make Breakfast Treat.

  6. Fried eggs: For a heartier meal, serve Raggmunk with a fried egg on top. The runny yolk adds richness and flavor to the dish. Try my scrambled egg recipe here: You Won't Believe How Easy it is to Make these Heavenly Fluffy Cheesy Scrambled Eggs for Breakfast!

  7. Cream sauce: Another traditional accompaniment to Raggmunk is a creamy sauce made with cream, chicken or beef broth, and a touch of mustard. It's a rich and flavorful addition to the meal.

These are just a few ideas for dishes to serve with Raggmunk. You can mix and match to create your own perfect Swedish meal!

The Oh So Crispy End!

In conclusion, Raggmunk (Swedish potato pancakes) are a delicious and easy-to-make dish that's perfect for any meal of the day. The crispy texture and savory flavor of the pancakes make them a popular favorite in Sweden and beyond. And with just a handful of simple ingredients, you can whip up a batch in no time.

Whether you choose to serve them with lingonberry jam, applesauce, or another traditional accompaniment, you're sure to enjoy these authentic Swedish potato pancakes. So why not give them a try and see for yourself how delicious they can be?

How to Make Raggmunk - Swedish Potato Pancakes Recipe | Just Like Granny | The Best Easiest & Delicious Recipes (2024)

FAQs

What is the history of raggmunk? ›

The dish originated in the northern part of the country, where potatoes were a staple crop. The dish was created as a way to use up leftover potatoes and has since become a popular meal throughout Sweden. In the past, Raggmunk was typically served as a main dish with bacon or pork on the side.

Why are my potato pancakes mushy? ›

If you find that your potato pancakes are soggy rather than crispy, it's likely because your skillet and oil are not hot enough. The oil and pancakes should sizzle when they hit the pan. Also, do not overcrowd the pan by trying to cook too many pancakes at once. Work in batches.

Why aren't my potato pancakes sticking together? ›

There's not enough starch binding the latkes. Luckily, the fix for both of these problems is the same: add some more starch — ideally in the form of matzo meal — which will soak up that extra moisture and bind the ingredients together more tightly. Flour works too, but it sticks together and makes for denser latkes.

Why are my mashed potato pancakes falling apart? ›

If your pancakes aren't sticking together while you form them, you can add a bit more egg, or put the potato mixture into the refrigerator to firm up again. If your pancakes are feeling too wet and won't form into a patty you can add a bit of flour to act as a binder.

What's the best potato to use for potato pancakes? ›

What kind of potatoes are best for potato pancakes?
  • starchy/mealy (like Russets, Idaho) – they are high in starch and low in moisture, they don't hold their shape very well, they are great for mashing, baking and boiling.
  • all-purpose (mixed potato type, like Yukon Gold)
Jul 14, 2020

Why are my potato pancakes gummy? ›

If you don't drain the moisture, they won't crisp as easily and that may be why your potato pancakes are gummy. Feel the Heat. Sufficiently heating oil in the pan prior to placing the patty in the pan is the key to a properly crispy pancake.

Why are my potato pancakes grey? ›

It depends on whether your potatoes are turning gray before you cook them or after. When you grate raw potatoes, you release starch that can cause them to oxidize, or turn dark. The best way to keep that from happening is to cover the potatoes with cold water, then drain them very well and pat them dry before cooking.

What oil is best for latkes? ›

Vegetable oil or canola oil is usually best, because of its high smoking point. Latkes were traditionally made with schmaltz, or chicken fat, so if you have access to it, you should certainly add it in, because it does contribute to the flavor.

How do you keep potato pancake batter from turning brown? ›

What can I do to keep the potato batter from turning brown? A: When shredding the potatoes be sure to add some acidity (such as a teaspoon of white wine vinegar or concentrated lemon juice to the water. This is one dish where doing the prep work the night before can ruin the meal.

Why are my pancakes rubbery not fluffy? ›

If you stir your pancake batter too much, the gas bubbles that your acid and base just produced will be released. Over stirring causes tough, rubbery pancakes. You should barely stir your pancake batter.

How do you reheat potato pancakes so they are crispy? ›

– Always serve latkes hot and fresh if possible.

When ready to reheat, place in a 375 degree oven for about 10 minutes (7 if using a convection oven) until heated through just prior to serving. A convection oven setting will produce a more crispy result.

What ingredient keeps pancakes from falling apart? ›

Gluten, which is found in flour, keeps pancakes from falling apart. Gluten, a type of protein, forms a “spiderweb” within baked goods, giving them structure. As the starches gelatinize, and turn from a batter to bread, the gluten strands hold them in place.

Why are my potato cakes sticky? ›

Flour is used as an important binder in the cakes. If your mixture ends up being too sticky, you can add a touch more flour, but be careful – if you use too much, your cakes will taste more like flour and less like potatoes.

How do you keep potato pancakes from getting soggy? ›

By the same token, be mindful of how many pancakes you add to the hot skillet at the same time. Even if the temperature is hot enough, overloading the pan with potatoes will quickly reduce the heat and leave subsequent batches hopelessly soggy.

How do you make pancakes less mushy? ›

They are “mushy” because they were undercooked. They are undercooked because the heat was too high and the surface cooked before the inside making them look cooked but “mushy”. To fix those, you could put them in a medium hot oven or toaster oven for a few minutes.

How do you make potatoes not mushy? ›

To cook a potato so it is not soggy or soft, first, wash and dry the potato. Then poke it with a fork a few times to allow steam to escape while cooking. Next, you can roast it in the oven at 425 degrees Fahrenheit for about 45-60 minutes, or until it is cooked through.

What causes soggy pancakes? ›

Soggy pancakes may be as a result of the batter being too thick. You may have undercooked them or not used enough fat to cook them properly. Alternatively, the batter may be of the correct consistency but you may have used too much of it for each pancake.

References

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