Swedish Raggmunk Potato Pancakes with Lingonberry

Ingredients

• 1 lb potatoes, grated
• 2 large eggs
• 1/2 cup all-purpose flour
• 3/4 cup milk
• 1/4 cup lingonberry jam
• 3 tbsp unsalted butter, for frying
• 1 small onion or 2 scallions, finely chopped
• 1/4 tsp ground nutmeg
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Whisk the flour, milk, eggs, nutmeg, 1/2 teaspoon salt, and black pepper together in a large bowl until completely smooth, then leave the batter to stand for 10 minutes.
2. Raggmunk is a batter pancake with potato in it, not a squeezed potato fritter. The batter is what holds the shreds together, so unlike rosti you do not wring the potato dry.
3. Grate the potatoes coarsely and stir them straight into the batter along with the onion, working quickly before the potato discolours.
4. The mixture should be loose enough to spread on its own in the pan. Loosen with a splash more milk if it is stiff.
5. Melt a knob of the butter in a wide skillet over medium heat until it foams and the foam subsides.
6. Ladle in enough batter for a 5-inch pancake and spread it thin with the back of the ladle. Cook for 3 to 4 minutes, until the underside is deep golden and the edges look set and lacy.
7. Flip and cook for 2 to 3 minutes more, until browned and cooked through with no raw potato in the middle. Repeat with the rest, adding butter each time.
8. Serve the pancakes hot with the lingonberry jam, the fresh herbs, and lemon wedges.

Allergen note: Contains gluten, egg, and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.