Raggmunk — Swedish Potato Pancakes

Ingredients

• 1½ lb potatoes, coarsely grated
• ¾ cup flour
• 1¼ cups milk
• 1 egg
• 1 tsp salt
• Butter, for frying
• Lingonberry or cranberry jam
• Crisp bacon, traditional partner (optional)

Method

1. Whisk the flour, milk, egg, and salt into a smooth pancake batter — raggmunk is batter-bound, unlike its free-form potato cousins.
2. Squeeze the grated potatoes dry and stir them through the batter.
3. Fry generous ladlefuls in butter over medium heat, flattening, 3–4 minutes per side until deeply golden with lacy edges.
4. Keep warm in a low oven while the batch finishes — raggmunk are best in flocks.
5. Serve hot with lingonberry jam (and bacon if using). Sweet jam on salty potato pancake sounds odd exactly once, then it becomes policy.