Raggmunk

Prep: 10 mins Cook: 10 mins

Easy

Serves 2
These crispy potato and carrot fritters are a cross between pancakes and a rösti - a classic Swedish side dish to meat and fish dishes

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal263
  • fat10g
  • saturates2g
  • carbs33g
  • sugars9g
  • fibre5g
  • protein8g
  • salt0.2g
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Ingredients

  • 25g plain flour
  • 75ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 medium egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 thyme sprig, leaves picked
  • 175g firm potatoes, like Desirée, coarsely grated
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 large carrot, coarsely grated
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 tbsp vegetable oil

Method

  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.

  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.

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