RAGGMUNK - SWEDISH POTATO PANCAKES
Make and share this Raggmunk - Swedish Potato Pancakes recipe from Food.com.
Provided by Lavender Lynn
Categories Potato
Time 25m
Yield 25-30 pancakes
Number Of Ingredients 6
Steps:
- Fry the bacon in large frying pan over medium heat until crisp, then transfer slices to paper towel to remove excess grease. Drain off all but 1 tablespoons of bacon fat from pan.
- Whisk together the milk, egg, flour, and salt into a thin batter. Peel and then coarsely grate potatoes directly into batter. Stir to combine (Note: if batter seems thin, add additional flour in tablespoon increments until mixture holds together and is the consistency of thick yogurt).
- Raise heat under frying pan to medium-high. Use a 1/4-cup measuring scoop to pour batter into small pancakes, about three inches in diameter; press each one lightly with spatula to spread thin and then fry quickly in bacon fat until golden, flipping once. Remove and place between sheets of paper toweling until ready to serve.
- Serve with bacon and lingonberries, cranberry sauce, or any other whole-berry preserve.
Nutrition Facts : Calories 72.3, Fat 1.8, SaturatedFat 0.7, Cholesterol 10.6, Sodium 218.1, Carbohydrate 12, Fiber 1.2, Sugar 0.4, Protein 2.2
SWEDISH POTATO PANCAKES (RAGGMUNK)
I don't know if this is exactly how gramma made her potato pancakes, as I never got the actual recipe. But I remember grating onion for hers so this is a hybrid of my memory and a basic version from Scandinavia.com. I think a major component missing in the online recipe was baking powder. Also, this can be started the night before by grating the potatoes and then covering them with cold water and refrigerating overnight.
Provided by Tinkerbell
Categories Healthy
Time 26m
Yield 15-20 pancakes, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Peel, rinse and grate the raw potatoes into a bowl of very cold water. (If you're starting this the night before, cover bowl and refrigerate potatoes in the water til morning.).
- Drain potato shreds in a wire mesh strainer or colander and using your hands, press as much moisture out as possible. Cover with a paper towel and set aside.
- Whisk together flour, baking powder, salt, pepper and one cup of the milk to make a smooth batter.
- Add the grated onion, eggs and remaining milk, if needed to make a slightly thin batter. Whisk until combined.
- Stir the potato shreds into the batter.
- Heat griddle or large frying pan to about 350°F and rub the griddle with a thin coat of canola oil (I use a paper towel to do this & you may need to reapply between each batch).
- When oil is hot, pour 1/4 cupfuls of batter onto the griddle and cook until golden on the bottom. Flip pancake over and cook until golden on that side.
- Serve with sour cream & chives or lingonberry jam.
Nutrition Facts : Calories 342.8, Fat 6.2, SaturatedFat 3, Cholesterol 105.8, Sodium 718.3, Carbohydrate 59, Fiber 4.8, Sugar 1.8, Protein 12.9
RAGGMUNK
These crispy potato and carrot fritters are a cross between pancakes and a rösti - a classic Swedish side dish to meat and fish dishes
Provided by Steffi Knowles-Dellner
Categories Side dish
Time 20m
Number Of Ingredients 7
Steps:
- In a large bowl, whisk the flour with half the milk to make a smooth, thick batter. Beat in the remaining milk, the egg, thyme and some seasoning. Tip in the potatoes and carrot and stir to coat with the batter.
- You will need to fry the raggmunk in batches so heat the oven to its lowest setting to keep them warm. Heat the oil in a large frying pan and spoon in the mixture to make 2 x 7cm-wide fritters, flattening the mixture with the back of the spoon as you go. Fry until golden brown and crispy, about 2 mins each side. Keep warm and repeat with the remaining mixture.
Nutrition Facts : Calories 263 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
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