Exceptionally crisp Swedish potato pancakes with soft, tender centers, served with slowly fried salt-cured pork and freshly stirred lingonberries. This is classic Swedish comfort food, refined with careful technique and a subtle Swedish Cravings finish.
Few dishes represent traditional Swedish home cooking as honestly as Raggmunk med fläsk och lingon.
Raggmunk is a thin potato pancake made from raw grated potatoes folded into a simple flour, milk, and egg batter. It is traditionally fried until deeply golden and served with crisp slices of rimmat sidfläsk, or Swedish salt-cured pork belly, and tart lingonberries.
Established Swedish recipes consistently use firm potatoes, wheat flour, milk, eggs, and salt, with fried salt-cured pork and lingonberries served alongside.
At Swedish Cravings, we have kept the soul of the dish intact while refining the details that matter most: a properly rested batter, freshly grated potatoes, slowly rendered pork, frying fat taken directly from the pork pan, and homemade stirred lingonberries that remain bright and pleasantly tart.
The result is everything great raggmunk should be: crisp around the edges, tender inside, deeply savory, and beautifully balanced by the fresh acidity of the berries.
A True Swedish Classic
Raggmunk belongs to the heart of Swedish husmanskost—traditional, satisfying food made from familiar ingredients.
The name combines ragg, referring to its rough or crispy surface, with munk, an older Swedish term used for certain fried cakes. It is especially associated with Östergötland and is commonly described as one of the region’s traditional dishes.
It is important not to confuse raggmunk with råraka. Råraka is usually made from little more than grated potato and salt, while raggmunk includes a pancake-style batter of flour, milk, and eggs. ICA similarly describes raggmunk as a pancake made with raw grated potato.
The Swedish Cravings Signature
The finest raggmunk does not need extravagant ingredients. It needs proper technique.
Our version is built around several small refinements:
- Firm potatoes provide structure and retain a pleasant texture.
- The flour and milk batter rests before the potatoes are added.
- The potatoes are grated only when the pan is ready, preventing discoloration and unnecessary water release.
- A spoonful of potato starch helps create delicate, crisp edges.
- The pork is cooked slowly so its fat renders without drying out the meat.
- The pancakes are fried in a combination of rendered pork fat and Swedish-style butter.
- Freshly stirred lingonberries provide a brighter, less sugary contrast than ordinary jam.
- A final light brushing of browned butter adds a warm, nutty finish without changing the traditional character.
The dish remains unmistakably Swedish—just prepared with greater attention to every detail.
Ingredients
Serves four
For the Stirred Lingonberries
- 300 g fresh or frozen lingonberries
- 75–100 g granulated sugar, depending on how tart you prefer them
- 1 small pinch of fine sea salt
- 1 teaspoon fresh lemon juice, optional
For the Salt-Cured Pork
- 400–450 g sliced salt-cured pork belly or Swedish stekfläsk
- 1–2 tablespoons water
For the Raggmunk Batter
- 150 g all-purpose flour
- 1 tablespoon potato starch
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground white pepper
- 400 ml whole milk
- 2 large eggs
- 800 g firm or waxy potatoes
- Rendered pork fat from the pan
- 30–40 g unsalted butter, for frying as needed
For the Browned Butter Finish
- 40 g unsalted butter
- One small pinch of fine sea salt
For Serving
- Stirred lingonberries
- Fried salt-cured pork
- Finely chopped fresh chives, optional
Step 1 – Prepare the Stirred Lingonberries
Place the lingonberries, sugar, and salt in a bowl.
Stir thoroughly until the berries begin releasing their juice and the sugar starts dissolving. Lightly crush approximately one-third of the berries with the back of a spoon while leaving the remainder whole.
Taste and add the lemon juice only when the berries need additional freshness.
Let the lingonberries stand at room temperature for approximately 30–60 minutes, stirring occasionally, until glossy and slightly syrupy.
Freshly stirred lingonberries are traditionally made by combining berries and sugar rather than cooking them into a thick jam. A Swedish Meat source uses 2.5 dl lingonberries with ½ dl sugar as a classic accompaniment to potato pancakes and pork.
Refrigerate until needed.
Step 2 – Prepare the Batter
Place the flour, potato starch, salt, and white pepper in a large bowl.
Add approximately one-third of the milk and whisk until completely smooth.
Gradually whisk in the remaining milk.
Add the eggs and whisk only until evenly combined.
Let the batter rest for 20–30 minutes. This gives the flour time to hydrate, producing a smoother batter and a more tender pancake.
Do not add the potatoes yet.
Step 3 – Slowly Fry the Pork
Arrange the pork slices in a cold, large frying pan. Add one or two tablespoons of water.
Place the pan over medium-low heat.
The water helps the pork begin cooking gently while its fat slowly renders. Once the water has evaporated, continue frying, turning occasionally, until the pork is golden and crisp around the edges but still juicy inside.
Salt-cured pork belly and stekfläsk are the traditional meats served with raggmunk, and Swedish meat guidance specifically notes that sliced cured pork is commonly fried for dishes such as raggmunk with lingonberries.
Transfer the cooked pork to a warm plate.
Pour the rendered fat into a heatproof bowl and reserve it for frying the pancakes. Leave a thin coating in the pan.
Keep the pork warm in a low oven at approximately 100°C / 210°F while you prepare the raggmunk.
Step 4 – Prepare the Potatoes
Peel the potatoes.
Grate them coarsely directly before cooking. Do not grate them long in advance, as raw potatoes quickly discolor and release moisture.
Fold the freshly grated potatoes immediately into the rested batter.
The mixture should contain plenty of potato held together by a relatively thin batter. It should not resemble an ordinary smooth pancake batter.
Swedish recipes commonly specify firm potatoes and add the grated potato directly to the milk, flour, and egg mixture.
Stir the batter before cooking each batch because the potatoes naturally settle toward the bottom.
Step 5 – Fry the Raggmunk
Heat a heavy cast-iron or thick-bottomed frying pan over medium to medium-high heat.
Add approximately:
- 1 teaspoon reserved pork fat
- 1 teaspoon butter
Allow the butter to foam without burning.
Spoon enough batter into the pan to form a thin pancake approximately 14–16 cm / 5½–6¼ inches across.
Spread the grated potato evenly with the back of the spoon. Avoid making the center too thick.
Fry for approximately 3–4 minutes on the first side, until the underside is deeply golden and the edges are crisp.
Turn carefully and cook for another 2–3 minutes.
The correct raggmunk should have:
- Deeply golden, irregular edges
- A crisp exterior
- A soft but fully cooked potato center
- Visible strands of grated potato
Transfer to a wire rack set over a baking tray. Keeping the pancakes on a rack instead of stacking them prevents steam from softening their crisp surfaces.
Hold them in the low oven while frying the remaining batter.
Add more pork fat and butter as necessary.
Step 6 – Make the Browned Butter Finish
Melt the butter in a small saucepan over medium heat.
Continue cooking until the milk solids turn golden and the butter develops a warm, nutty aroma.
Remove it from the heat immediately and add a tiny pinch of salt.
Just before serving, brush a very small amount over the hot raggmunk.
This is the Swedish Cravings twist. It should add subtle richness and aroma, not make the pancakes oily. The rendered pork fat remains the primary frying flavor.
Serving the Swedish Way
Place two or three hot raggmunk on each plate.
Arrange the fried salt-cured pork alongside or partially over the pancakes.
Add a generous spoonful of stirred lingonberries.
Finish with:
- A very light brushing of browned butter
- A small amount of chopped chives, if desired
Serve immediately while the potato pancakes are still crisp.
Do not pour the lingonberries over every pancake. Place them beside the raggmunk so each person can control the balance of savory, salty, sweet, and tart flavors.
The Perfect Texture
The greatest challenge with raggmunk is creating a crisp surface without leaving raw potato inside.
For the best result:
- Make relatively small, thin pancakes.
- Use a properly heated, heavy pan.
- Spread the potato evenly.
- Avoid moving the pancake before the first side has formed a strong crust.
- Do not overcrowd the pan.
- Keep finished pancakes on a wire rack, never in a covered stack.
A pale raggmunk will taste soft and floury. A great one should be confidently browned.
Why We Use Firm Potatoes
Classic Swedish recipes from ICA and Arla specify firm potatoes for raggmunk.
Firm potatoes retain more structure after grating and help produce visible potato strands with crisp edges. Floury potatoes can release more starch and break down more readily, creating a softer and sometimes heavier pancake.
For the Swedish Cravings version, use a firm, all-purpose, or waxy variety such as:
- Yukon Gold
- Charlotte
- Nicola
- Annabelle
- Asterix
The exact variety matters less than choosing potatoes that remain structured when grated and fried.
Why We Do Not Squeeze Out All the Potato Liquid
Some grated-potato dishes require squeezing the potatoes dry, but traditional raggmunk is not a dry potato rösti.
The grated potato is folded directly into a flour, milk, and egg batter. Removing all the potato moisture can make the pancakes less tender and move the result closer to råraka than classic raggmunk.
When the potatoes are unusually watery, gently press out only the obvious excess liquid. Do not wring them completely dry.
Swedish Cravings Tips for Exceptional Raggmunk
- Let the flour batter rest before adding the potatoes.
- Grate the potatoes only when you are ready to fry.
- Use a heavy cast-iron pan when available.
- Render the pork slowly rather than cooking it over aggressive heat.
- Save every drop of pork fat for frying.
- Combine pork fat with butter for both crispness and flavor.
- Keep the pancakes thin.
- Stir the bowl before each pancake.
- Never stack finished raggmunk directly on top of one another.
- Serve immediately after the final batch is fried.
- Keep the lingonberries tart enough to balance the rich pork.
Can the Batter Be Prepared in Advance?
The flour, milk, egg, and seasoning mixture can be prepared several hours in advance and refrigerated.
Do not add the grated potatoes until shortly before frying. Once grated, potatoes begin oxidizing and releasing water, which can weaken the texture and turn the batter grey.
The stirred lingonberries can be made up to three days ahead.
The pork is best freshly fried but can be kept warm briefly in a low oven.
Storage and Reheating
Raggmunk are best eaten directly from the frying pan.
Leftovers can be refrigerated for up to two days.
To restore some crispness, reheat them in:
- A dry frying pan over medium heat
- An oven at 200°C / 390°F
- An air fryer for several minutes
Avoid reheating them in a microwave, which makes the surface soft.
Store the pork and lingonberries separately.
Frequently Asked Questions
What is the difference between raggmunk and råraka?
Raggmunk contains a flour, milk, and egg batter. Råraka is generally made from grated potato and salt, sometimes fried in butter or pork fat.
Can I use bacon instead of salt-cured pork?
You can, but ordinary smoked bacon gives a noticeably different flavor. Swedish rimmat sidfläsk or unsmoked salt-cured pork is more authentic.
Can I use lingonberry jam?
Yes. Lingonberry jam is a traditional and convenient accompaniment, although freshly stirred lingonberries provide a brighter flavor and more noticeable acidity.
Why are my raggmunk soft rather than crisp?
The pan may be too cool, the pancakes may be too thick, or the grated potatoes may have released too much liquid. Fry smaller pancakes and allow the first side to become deeply golden before turning.
Can I make them gluten-free?
Replace the wheat flour with a suitable gluten-free all-purpose flour blend. ICA also recommends using a gluten-free flour alternative for a gluten-free version.
Should the pork be smoked?
Traditional stekfläsk or rimmat sidfläsk is usually salt-cured and may be unsmoked. Smoked pork can still taste delicious but creates a more pronounced bacon-like flavor.
Shop Authentic Swedish Favorites
At Swedish Cravings, we share the traditional foods and flavors that bring Sweden into kitchens around the world.
Perfect accompaniments for a Swedish comfort-food meal include:
- Authentic Swedish lingonberry preserves
- Swedish crispbread
- Traditional Swedish mustard
- Swedish coffee
- Swedish chocolate and candy
Everything is carefully selected to help you experience a genuine taste of Sweden at home.
A Taste of the Swedish Countryside
Raggmunk is not elaborate celebration food.
It is something warmer and more personal: the kind of meal served when the evenings become cooler, the birch leaves begin turning gold, and everyone gathers around the kitchen table hungry for something crisp, savory, and comforting.
At Swedish Cravings, we have preserved what makes the dish so beloved—raw grated potatoes, simple batter, cured pork, and lingonberries—while refining the process to bring out the best in every component.
The crisp edges carry the richness of the pork and butter. The center remains tender and unmistakably potato. The slowly rendered pork adds salt and depth, while the bright lingonberries cut through every rich mouthful.
It is uncomplicated, deeply satisfying, and authentically Swedish.
Smaklig måltid, and welcome to the taste of Sweden.
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