Ultra-Crispy Raggmunk with Bacon and Lingonberries

Why You’ll Love This Recipe

• Shatteringly crisp edges with a tender center, thanks to a light batter and well-squeezed potatoes.
• Classic Swedish comfort: salty bacon meets sweet-tart lingonberries.
• Pantry-friendly and weeknight-easy, yet special enough for brunch.
• Reliable method with clear times and temperatures for consistent results.

Grocery List

• Produce: Russet potatoes (1 3/4 lb / 800 g), yellow onion (optional), fresh parsley or dill (optional)
• Dairy: Whole milk, unsalted butter, 1 large egg
• Pantry: All-purpose flour, fine sea salt, ground white pepper, neutral oil, thick-cut bacon, lingonberry jam

Full Ingredients

Raggmunk (Potato Pancake) Batter

• 1 cup (120 g) all-purpose flour
• 1 tsp fine sea salt
• 1/2 tsp ground white pepper
• 1 1/2 cups (360 ml) whole milk
• 1 large egg
• 1 3/4 lb (800 g) Russet or other floury potatoes, peeled and coarsely grated
• Optional: 2 tbsp (20 g) finely grated yellow onion

For Frying

• 3 tbsp (42 g) unsalted butter, divided
• 1 tbsp (15 ml) neutral oil (canola/rapeseed), divided

For Serving

• 6 oz (170 g) thick-cut bacon, about 8 slices
• 2/3 cup (190 g) lingonberry jam or preserves
• Optional garnish: chopped parsley or dill; flaky salt and extra white pepper to taste

Step-by-Step Instructions

Step 1: Crisp the bacon

Heat the oven to 400°F/200°C. Line a baking sheet with foil and set a wire rack on top. Arrange the bacon in a single layer and bake for 12–15 minutes until deeply golden and sizzling. Transfer bacon to a paper-towel-lined plate. Reduce the oven to 200°F/95°C to keep the pancakes warm later.

Step 2: Make the batter base

In a medium bowl, whisk the flour, salt, and white pepper. Gradually whisk in the milk until the batter is smooth with no lumps. Whisk in the egg until just combined. Let the batter rest 5 minutes while you prepare the potatoes.

Step 3: Grate and dry the potatoes

Peel the potatoes and coarsely grate them on the large holes of a box grater. Working in batches, gather the grated potatoes in a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as possible. The drier the shreds, the crisper the pancakes. If using, finely grate the onion and press out excess moisture as well.

Step 4: Combine potatoes with batter

Fold the squeezed potatoes (and onion, if using) into the batter until evenly coated. The mixture should be thick but scoopable; if it seems too loose, stir in 1–2 extra tablespoons of flour.

Step 5: Preheat the pan properly

Set a heavy 10–12 inch skillet (cast iron is ideal) over medium-high heat for 2 minutes. Add 1 teaspoon oil and 1/2 tablespoon butter. When the butter foams and smells nutty, you are ready to fry.

Step 6: Fry the raggmunk in batches

Working in batches, scoop a level 1/4 cup (60 ml) of batter per pancake into the skillet, spacing well. Quickly spread each portion to roughly 4 inches wide. Cook 2–3 minutes until the edges turn deeply golden and lacy and the underside is crisp. Flip and cook another 2–3 minutes. Transfer finished pancakes to a rack set on a baking sheet and hold in the warm oven. For each new batch, add another 1 teaspoon oil and 1/2 tablespoon butter, letting it sizzle before adding more batter.

Step 7: Plate and serve

Pile the hot, ultra-crispy raggmunk on plates. Top with the sizzling bacon and generous spoonfuls of lingonberry jam. Add a crack of white pepper and a sprinkle of parsley or dill if you like. Serve immediately for maximum crunch.

Pro Tips

• Squeeze hard: Removing moisture from the potatoes is the single biggest key to shatteringly crisp edges.
• Keep the batter stirred: The potato shreds settle; give the bowl a quick stir between scoops so every pancake cooks evenly.
• Butter plus oil: Butter gives flavor, oil raises the smoke point so the fat does not burn before the pancakes crisp.
• Do not overcrowd: Space pancakes so steam can escape; crowded pans steam and soften the edges.
• Warm hold, not covered: Keep pancakes on a rack at 200°F/95°C. Do not cover, or they will soften.

Variations

• Rårakor-Style (flourless): Skip the flour, milk, and egg. Season grated, well-squeezed potatoes with salt and pepper and fry as thin, lacy cakes in butter and oil.
• Gluten-Free: Use a 1:1 gluten-free all-purpose blend or 2/3 cup (90 g) potato starch instead of wheat flour for extra crispness.
• Smoked Fish and Dill: Swap bacon for thin slices of gravlax or smoked trout, finish with dill and a dollop of crème fraîche.

Storage & Make-Ahead

Cooked pancakes keep in the refrigerator for 3 days or in the freezer for up to 2 months. Reheat on a wire rack set over a baking sheet at 425°F/220°C for 8–10 minutes (12–15 from frozen) until re-crisped. Bacon can be baked up to 2 days ahead; re-crisp for 3–4 minutes at 400°F/200°C. Mix dry batter ingredients in advance, but grate and add potatoes just before cooking to prevent browning and excess moisture.

Nutrition (per serving)

Approximate values: 740 calories; 30 g fat; 92 g carbohydrates; 23 g protein; 4 g fiber; 1450 mg sodium. Values will vary with bacon brand and exact frying fat used.