Raggamunker is a classic dish of Swedish cuisine made from dough, like potatoes and pancakes. This is a great potato dish traditionally served with roast pork and raw fried lingonberries.
Tips for success with rag doughnuts
Before you start the recipe, there are a few things to keep in mind. Below are some tips to help you succeed with Rag Donuts:
Mash the potatoes well
It is important that you squeeze the grated potatoes as much as possible to avoid a watery solution.
Add the grated potatoes directly to the dough
If you first grate all the potatoes and then add them to the dough, it will turn gray. Grate one potato at a time, squeeze out the liquid and mix directly into the dough so that the potato/butter doesn’t darken.
Pork tenderloin or bacon
Raggamunker is traditionally served with bacon, but if you have bacon in the fridge that needs to be used, that’s fine too!
preparation:
25 minutes
preparation:
45 minutes
total time:
1 hour 10 minutes
A delicious and simple recipe for Ragu Donuts that takes about 1 hour 10 minutes to make at home.
Serve your ragu donuts with fried pork and raw lingonberries!
Instructions
- Set the oven to 125 degrees.
- Put the milk in a bowl. Make a smooth dough by mixing flour and salt.
- Beat in the eggs. put aside.
- Heat the frying pan and fry the pork (save the fat used to fry the ragu donuts in the frying pan). Remove to a plate and cover with foil to keep warm.
- Peel the potatoes and grate them roughly. Squeeze out as much liquid as possible and mix directly into the egg mixture.
- Put a tablespoon of butter in a frying pan and mix with the lard.
- Pour a little batter into the frying pan (approx. 0.5 dl) and flatten it a little. Fry for about 2-3 minutes on each side, until the surface of the ragu donuts is beautifully golden brown.
- Place on baking paper and put in the oven to keep them warm.
- Bake the remaining ragu donuts and keep the prepared ragu donuts warm in the oven until serving.
- Serve with roasted pork and raw mixed lingonberries or lingonberry jam.
1. Preheat the oven to 125 degrees. Mix the dough ingredients together.
2. Grate the potatoes little by little, squeeze out the liquid and mix them into the dough.
3. Pour a little batter into the frying pan (I usually take about 0.5 dl) and flatten it a little.
4. Fry for 2-3 minutes on both sides until golden brown.
5. Place the ragu donuts on baking paper so they stay hot until you bake them all.
More about Rag Donuts
Raggammunkar is a classic Swedish dish made from grated potato and a mixture of milk, eggs and flour.
They are fried like little pancakes in a pan until golden brown and traditionally served with fried pork and lingonberry jam or raw lingonberries.
A fun fact about Raggmunkar is that it is a regional dish in Stergötland.
There is another type of ragmunk that is made in a slow cooker. The batter is poured into the frying pan and then pre-roasted pork is placed on top before baking in the oven.
Ragmunk in a tall pan is served with lingonberry jam or raw steamed lingonberries, sometimes with liquid cream.
A long pan, called a lufsa, has a similar ragmunk on the ground.
Have you tried my Rag Donut recipe? Please leave a comment!