Nordic Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Raggmunk
Crispy-edged Swedish potato pancakes, golden and lacy, traditionally served with lingonberry jam and fried pork for a hearty, homey weeknight supper.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
In a mixing bowl, whisk together the flour, salt, and half of the milk until a smooth, lump-free paste forms. Whisk in the egg and the remaining milk. Let the batter rest for 10 minutes.
- 2
Peel the potatoes and grate them using the coarse side of a box grater. Squeeze out excess moisture with your hands or a clean towel.
- 3
Immediately fold the grated potatoes into the batter to prevent them from oxidizing and turning gray.
- 4
Heat a large skillet over medium heat and melt 1 tablespoon of butter until it sizzles.
- 5
Spoon about 1/4 cup of batter into the pan per pancake, spreading it thin with the back of a spoon. Cook for 3-4 minutes per side until the edges are lacy, golden, and very crispy.
- 6
Serve immediately while hot and crisp, traditionally accompanied by fried pork belly slices (fläsk) and lingonberry jam.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
74/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving215
Calories
6 g
Protein
33 g
Carbs
6 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Raggmunk is a Swedish potato pancake with a long tradition in Swedish home cooking, closely related to the Swiss rosti and the German kartoffelpuffer but distinguished by a batter that includes flour and milk, giving it a more pancake-like texture than a purely grated-potato cake. The name is thought to derive from an old Swedish word for rough or ragged (raggig) and munk, meaning monk, though the exact etymology is debated. It is a quintessential Thursday dinner in many Swedish households (alongside yellow pea soup — ärtsoppa) and is always served with lingonberry jam and fried pork belly (fläsk).
Listahan note
This version grates the potatoes and squeezes them aggressively before mixing with batter to remove as much starch water as possible, which is what allows the pancake to achieve crispy edges rather than steaming in its own moisture.
Technique cues
- The starch released when potatoes are grated quickly oxidizes and turns the batter gray — work quickly after grating, squeeze in a clean kitchen towel, and have the pan already heated so the first batter goes in within 5 minutes of grating.
- Pan temperature is the critical variable: a pan that is not hot enough causes the batter to spread thin and steam rather than set; test the pan with a small drop of batter — it should sizzle sharply and begin to set the edges within 30 seconds before you commit to a full raggmunk.
- The pancake is ready to flip when the edges are visibly set and dry and the bottom is deep golden — raggmunk is thicker than a crepe and the center takes longer to cook than it appears; pressing lightly with a spatula after flipping helps the interior cook through without burning the exterior.
Kitchen flow
- Parallel prep
- Fry the pork belly slices in a second pan while you cook the raggmunk — both should finish around the same time if you start the pork belly first.
- Make-ahead
- The batter (without potatoes) can be made 1 hour ahead; grate and add the potatoes just before cooking to prevent oxidation and excess moisture.
- Leftover move
- Leftover raggmunk reheat well in a 375°F oven on a wire rack (not a flat pan) for 8-10 minutes, which restores some of the exterior crispness.
- Cleanup rhythm
- Wipe the pan with a paper towel between each pancake to remove any dark butter residue before adding fresh butter for the next one.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
800g (1.7 lbs) starchy potatoes
primary ingredient
Purpose: Starchy potatoes (russets or similar) release more starch when grated, which acts as a natural binder and helps the pancake hold together without being dense.
Handling: Grate on the large holes of a box grater, transfer to a clean kitchen towel, and wring very firmly to remove as much liquid as possible before adding to the batter.
Adaptation: Yukon Gold work in a pinch but are waxier and hold more moisture; squeeze even more aggressively if substituting.
150g (1.25 cups) all-purpose flour
batter binder
Purpose: Flour creates a loose batter that coats the grated potato and helps the pancake hold together during flipping, preventing the raggmunk from falling apart.
Handling: Whisk flour into the milk and egg to form a smooth batter before folding in the squeezed potato.
Adaptation: A 1:1 gluten-free flour blend substitutes directly; the binding is slightly less reliable, so handle each pancake more gently during the flip.
300ml (1.25 cups) whole milk
batter liquid
Purpose: Milk thins the batter to a pourable consistency that coats the potato evenly; whole milk's fat contributes to the golden color and slightly richer flavor.
Handling: Combine with the flour and egg first before adding the potato so you get a lump-free batter.
Adaptation: Oat milk is the best non-dairy alternative for maintaining the batter consistency.
3 tbsp butter (for frying)
frying fat and flavor
Purpose: Butter contributes the nutty, browned flavor that distinguishes a Swedish raggmunk from a plain potato pancake; it burns at very high heat, so use medium-high rather than maximum heat.
Handling: Add a tablespoon of butter per pancake so each one fries in fresh fat — reusing the same butter through multiple pancakes produces increasingly bitter flavors as the milk solids burn.
Adaptation: A 50/50 blend of butter and neutral oil increases the smoke point and allows for slightly higher heat without burning.
Lingonberry jam and fried pork belly (for serving)
traditional accompaniments
Purpose: The sweet-tart lingonberry jam and salty, fatty fried pork belly are the designed counterpoints to the mild, starchy pancake — the dish is incomplete without both.
Handling: Fry the pork belly slices in a dry pan until crispy while the raggmunk cook; keep warm in a low oven.
Adaptation: Crispy bacon is the most accessible North American substitute for Swedish fläsk; apple sauce is a common alternative to lingonberry jam.
Technique notes
- Make raggmunk smaller (about 6 inches) rather than trying to fill the whole pan — a smaller pancake is significantly easier to flip cleanly and the interior cooks through more reliably before the exterior over-browns.
- If the potato-batter mixture sits for more than 10 minutes before cooking, the potato releases more liquid — pour off any liquid that pools at the bottom of the bowl before scooping each pancake.
- Keep finished raggmunk on a wire rack in a 200°F oven rather than stacking on a plate; stacking traps steam and softens the exterior you worked to make crispy.
Ingredient swaps
- Gluten-free direction
- Use a certified gluten-free 1:1 flour blend in the same quantity; the pancake is slightly more fragile but holds together with careful handling.
- Dairy-free option
- Substitute oat milk for whole milk and use a neutral oil in place of butter for frying; the pancake will be slightly less rich but crisps well.
- Vegetarian direction
- Omit the pork belly and serve with extra lingonberry jam and a fried egg on top; sauteed mushrooms with thyme are also a natural side.
Serve alongside
- lingonberry jam (served cold alongside each pancake)
- crispy fried pork belly or thick-cut bacon
- sour cream with chives for a creamy counterpoint
- simple green salad with a light vinaigrette
- cold Swedish lager
- strong black coffee
- lingonberry juice
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Cool completely on a wire rack before storing; store between parchment layers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a 375°F oven on a wire rack for 8-10 minutes to partially restore crispness; microwaving makes them soft and limp.
- Raggmunk can be frozen (parchment between layers) for up to 1 month; reheat from frozen at 375°F for 12-15 minutes.
Equipment
- box grater
- clean kitchen towel for squeezing potatoes
- large non-stick or cast iron skillet (10-12 inch)
- wide flexible spatula for flipping
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