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."
photo by Tinkerbell
- Ready In:
- 26mins
- Ingredients:
- 11
- Yields:
-
15-20 pancakes
- Serves:
- 4-6
ingredients
- 1 1⁄2 lbs potatoes (raw & firm)
- 1 cup flour
- 1⁄2 teaspoon baking powder
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 1⁄2 cups milk (or less)
- 3 tablespoons onions, grated
- 2 eggs
- sour cream (optional garnish)
- chives (or green onions for optional garnish)
- lingonberry jam (optional garnish)
directions
- 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.
Questions & Replies
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Reviews
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I make this using large Russet potatoes. I do it by hand using a kartoffelreibe (wire screen potato grater) which gives the best size bits of potato. I do it the old way, using the the juice instead of pressing it out. This means you use less (or no) milk. A very small amount of minced yellow onion. And the iron frying pan gets greased with bacon fat.
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Not bad at all. I added 3 cloves of garlic and some ground ginger. I also cheat and use a blender instead of grating, and leave the skins on. One thing that I think is essential to do this dish right is to fry up some bacon, then add 2 or 3 rashers to the mix, and fry the pancakes in the bacon grease. Overall it is a good recipe that is fairly simple, if time consuming. Well worth the effort to find your own tweaks!
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My Swedish grandparents made something similar to this but also added ground pork or hamburger. They made a ball of the cooked meat then covered the meat with the potato mixture. Then slice in half so meat is exposed and cooked in a fry pan. It was called krip krocker. I am sure that is mis-spelled but I thought it was delicious. Anyone else know about this ?
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It was yust vonderful! My Swedish grandma was the best cook. Tasting this recipe was like being able to have her food once again. -
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How good this is! I ued to make this often when my boys were growing up, but I have to tell you this recipe is fantastic! Thank you for posting! Will be making this one again for sure. Made for ZWT6, Rita
Tweaks
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Add 2 or 3 cloves of finely minced garlic, and maybe a tsp (or two) of ground ginger. Fry up some bacon (being careful not to overflow your griddle, you are using a cast iron griddle, right?) and add two or three rashers (finely chopped) to the batter. Fry the pancakes in the bacon grease. If you use a blender like I do to make the batter you can leave potato skins on. Also, you can use buttermilk instead of milk and add about 1/4 tsp baking soda as well to get a slighter lighter result.
RECIPE SUBMITTED BY
Tinkerbell
Boise, 51
Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.
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