- Preparation and cooking time
- Serves 2
- 25g plain flour
- 75ml full-fat milk
- 1 medium egg
- 1 thyme sprig , leaves picked
- 175g firm potatoes , like Desirée, coarsely grated
- 1 large carrot , coarsely grated
- 1 tbsp vegetable oil
- STEP 1
In a large bowl, whisk the flour with half the milk to make a smooth, thick batter. Beat in the remaining milk, the egg, thyme and some seasoning. Tip in the potatoes and carrot and stir to coat with the batter.
- STEP 2
You will need to fry the raggmunk in batches so heat the oven to its lowest setting to keep them warm. Heat the oil in a large frying pan and spoon in the mixture to make 2 x 7cm-wide fritters, flattening the mixture with the back of the spoon as you go. Fry until golden brown and crispy, about 2 mins each side. Keep warm and repeat with the remaining mixture.