Raggmunk

Raggmunk, a beloved Swedish dish, is a delightful fusion of finely grated potatoes and traditional pancake batter, fried to crispy perfection. Known as "potato pancakes" in English, this dish shares similarities with European counterparts like "latkes" and "draniki." In Sweden, raggmunk is typically served alongside fried salted pork belly and lingonberries, offering a harmonious blend of flavors.
My preferred recipe incorporates a modest amount of potatoes, yielding pancakes with a balanced texture and taste. However, feel free to increase the potato quantity up to 1 kg for a heartier version. While the recipe itself is straightforward, the key lies in finely grating the potatoes and removing excess moisture. I recommend grating the potatoes finely to ensure even cooking and faster preparation. Additionally, it's advisable to avoid grating the potatoes directly into the pancake batter to prevent excess liquid, which could result in a loose batter. Promptness is essential after grating the potatoes to prevent discoloration.
Full recipe and instructions:
foodbydrygast....
foodbydrygast.... (SWE version)
Ingredients:
Raggmunk
120 g (2 dl) All-purpose Flour
400 g (4 dl) Milk 3% fat
120 g (2 pcs) Egg
6 g (1 tsp) Salt
600 g Potatoes
50 g Butter 80% fat
Serve With
400 g Pork Belly
100 g Sweetened Lingonberries
200 g (2 pcs) Carrot