Crispy Raggmunk with Bacon and Quick Lingonberry Relish

⏱ 40 min · Serves 4

Sweden's lacy potato pancakes, fried until the edges shatter, piled with salty bacon and a spoonful of tart lingonberry relish. Proper Thursday-night comfort food from the north.

Per serving: 655 kcal · 19.0g protein · 72.0g carbs · 32.0g fat

Ingredients

• 800g floury potatoes (Maris Piper or King Edward), peeled
• 150g plain flour
• 400ml whole milk
• 2 large eggs
• 1 tsp fine sea salt
• 1/4 tsp white pepper
• 8 rashers streaky bacon
• 50g butter, plus a little extra
• 1 tbsp neutral oil
• 250g frozen lingonberries (or fresh)
• 3 tbsp caster sugar
• 1 tbsp water
• Squeeze of lemon juice

Method

1. Make the relish first: put the lingonberries, sugar and water in a small pan over medium heat. Simmer 6-8 minutes until the berries burst and the syrup thickens slightly. Add a squeeze of lemon and set aside to cool — it should stay loose and tart, not jammy.
2. Whisk the flour with a splash of the milk to a smooth paste, then whisk in the rest of the milk, the eggs, salt and white pepper. Rest while you deal with the potatoes.
3. Fry the bacon in a dry frying pan until crisp, then drain on kitchen paper. Keep the pan.
4. Coarsely grate the potatoes (do NOT rinse — the starch binds the batter). Squeeze out excess liquid with your hands and stir straight into the batter.
5. Heat a large frying pan over medium heat with a knob of butter and a little oil. Spoon in the batter to make pancakes about 12cm across, spreading them thin so the potato lies in a lacy layer.
6. Fry 3-4 minutes a side until deep golden and crisp at the edges. Keep warm in a low oven while you cook the rest, adding fresh butter each batch.
7. Serve two pancakes per person with the bacon on top and a generous spoonful of cold lingonberry relish alongside.