Raggmunk (Potato Pancake)

Raggmunk (Potato Pancake)

Recipe is from Frida Johansson, chef at the Embassy of Sweden in Washington, D.C.

800 grams (about 1 lb., 12 ozs.) firm potatoes

2 dl (a little less than 1 cup) flour

1 tsp. salt

4 dl (a little less than 2 cups) whole milk

1 egg

Vegetable oil for frying

1. Peel potatoes and set aside.

2. Whisk flour, salt and a little of the milk into a smooth batter. Add remaining milk and egg.

3. Shred potatoes and add to egg batter. Form mixture into preferred shape and size. Fry in oil at a medium heat. Finish baking in oven.