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
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.