Potato pancakes


Swedish style potato pancakes called raggmunk

When I’ve carried out surveys amongst Swedes to find their favourite Swedish meals, potato pancakes, called raggmunk in Swedish, always come out near the top of the list.

Swedes normally eat raggmunk with fried salted pork and rårörda lingon (sweetened lingonberries). In the UK, salted pork is hard to find, so I normally use some nice thick bacon rashers instead. Rårörda lingon can be ordered online or you can make your own using frozen lingonberries, which can also be ordered online. Alternatively, you can use lingonsylt (lingonberry jam) which is available from IKEA.

Lacy potato pancakes topped with prawns in a dill sauce

Note that rårakor (shown above topped with prawns in a dill sauce) is also often translated as potato pancakes, but they are not quite the same thing. Raggmunk are made with egg, milk, flour and grated potato, whilst rårakor are made just from grated potato. Rårakor and are sometimes called lacy potato pancakes or potato fritters in English to distinguish them from raggmunk. John Duxbury



• Don’t grate the potatoes until you are ready to fry the raggmunk because they discolour quickly.
• Spread the batter out a bit in the pan. Ideally you want the pancake crisp and buttery around the edges and thick in the middle.
• For a better flavour, although not quite as healthy, fry some salted pork or bacon in the pan first and then fry the raggmunk in some of the pork/bacon fat.
• Don’t use new potatoes for this dish as they don’t contain enough starch.


800 g (1¾ lb) potatoes
90 g (¾ cup) plain (all-purpose) flour
1 tsp   salt
    freshly ground black pepper
1   egg
300 ml (1¼ cups) milk
50 g (3 tbsp) butter


1. Peel the potatoes, cover with water and put to one side.

2. Tip the flour and salt into a bowl. Add some freshly ground black pepper. Beat in the egg and then gradually add the milk. Carry on beating until the batter is completely lump-free.

The batter for raggmunk

3. When you are ready, put a medium sized frying pan on to a fairly high heat. Meanwhile, grate the potatoes and add to the batter. Mix thoroughly.

Raggmunk being fried

4. When the pan is hot, fry the pancakes in butter (add a small amount of bacon fat if desired), two at a time, for about one minute per side until they are golden brown. Remove from the pan and keep warm.

Raggmunk fried until golden brown and crisp round the edges

5. Repeat with the rest of the mixture. You should have enough mixture for at least a dozen pancakes, each about 5 cm (2”) in diameter. (You might need to add some more butter or pork/bacon fat to the pan.)


  printer version.pdf

  phone & tablet version.pdf



SwedishFood.com is run by a not-for-profit company set up to help English speakers around the world who would like to learn more about Swedish food. If you like the site please help us to promote it and bring Swedish food to a bigger audience by following us on:

 Facebook logoTwitter logoPinterest logo

John Duxbury
Editor and Founder