Quick Weeknights · Swedish
Raggmunk
Crisp potato pancakes serve as the base for this dish, paired with salted pork and tart lingonberries.
Why This Works
The tartness of the lingonberries cuts perfectly through the salty, fried pork fat.
The Upgrade
Add a pinch of freshly grated nutmeg to the pancake batter.
Chef's Secret
Michelin TechniqueSqueeze the grated potatoes tightly in a towel to remove excess starch before adding to batter.
Ingredients
Total time including resting: 35 min
Directions
Whisk flour, milk, egg, and salt into a smooth batter.
5 minFold grated potatoes into the batter immediately to avoid browning.
2 minFry salt pork in a large skillet until crispy and fat is rendered.
8 minRemove pork; use rendered fat to fry scoops of batter until golden brown.
10 minEnsure the center is cooked through by keeping heat at medium.
5 minServe pancakes topped with crispy pork and a spoonful of lingonberries.
2 minWine Pairing
Alsatian Pinot Gris
White Wine
The BottleTrimbach Pinot Gris
The opulent body of an Alsatian Pinot Gris stands up to the richness of fried pork fat. Its subtle spice notes bridge the gap between the savory pancake and the tart, jammy lingonberries.
Nutrition per Serving
550
calories
16g
protein
60g
carbs
25g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Member Reviews
How did it turn out?
Rate this recipe
Made this tonight and it disappeared in minutes. Adding it to the rotation.