Crispy Raggmunk with Salt Pork and Lingonberries

⏱ 40 min · Serves 4

Sweden's lace-edged potato pancakes, fried until the rim shatters and the middle stays creamy. Served the proper way: with salty crisped pork belly and a spoonful of tart lingonberry jam that cuts straight through the butter.

Per serving: 655 kcal · 19.0g protein · 58.0g carbs · 38.0g fat

Ingredients

• 800g floury potatoes (such as King Edward or Maris Piper), peeled
• 250ml whole milk
• 75g plain flour
• 1 large egg
• 1 tsp fine salt
• 1/4 tsp freshly ground white pepper
• 50g butter, for frying
• 1 tbsp neutral oil
• 300g thick-cut streaky bacon or lightly salted pork belly, sliced
• 6 tbsp lingonberry jam (or thawed lingonberries stirred with 2 tbsp sugar)
• Chopped chives, to serve (optional)

Method

1. Whisk the flour with a splash of the milk in a large bowl to a smooth paste, then whisk in the rest of the milk, the egg, salt and white pepper. Set aside.
2. Fry the bacon or pork belly slices in a dry pan over medium heat until deeply golden and crisp, about 8 minutes. Drain on kitchen paper and keep warm.
3. Coarsely grate the potatoes straight into the batter (don't rinse — the starch helps bind) and stir well. Work quickly so they don't discolour.
4. Heat a large frying pan over medium-high heat with a knob of butter and a little oil. Ladle in the batter to make pancakes about 12cm across, spreading them thin with the back of the spoon so the edges go lacy.
5. Fry for 3–4 minutes until the underside is golden brown and crisp, then flip and fry 3 minutes more. Add fresh butter for each batch.
6. Keep the cooked raggmunk warm on a rack in a low oven while you fry the rest — you should get 8 pancakes.
7. Serve two pancakes per plate with the crisp pork alongside and a generous spoonful of cold lingonberry jam on top. Scatter with chives.