Gluten-Free Swedish Potato Pancakes (Raggmunk)

Instructions

1. 1Peel the about 910 g potatoes and grate them. Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
2. 2In a medium bowl, whisk together the 2 eggs, 0.5 cup gluten-free all-purpose flour, 0.5 cup milk, and 0.5 tsp salt until well combined.
3. 3Add the squeezed grated potatoes to the wet ingredients and mix everything together until the potatoes are evenly coated in the batter.
4. 4Melt 1 tbsp of the 2 tbsp butter in a 30.48 cm non-stick skillet over medium heat (176.7°C / 175°C).
5. 5Pour about 1/4 cup of the potato batter into the hot skillet for each pancake, making 2-3 pancakes at a time. Cook for 3-4 minutes per side, until the pancakes are golden brown and crispy on the edges. Remove the cooked pancakes from the skillet and set aside on a plate. Repeat with the remaining batter, adding the remaining 1 tbsp butter to the skillet if needed.
6. 6While the pancakes are cooking, place the about 225 g pork belly in a separate skillet over medium heat (176.7°C / 175°C). Cook for 8-10 minutes, turning occasionally, until the pork belly is browned and crispy.
7. 7Serve the cooked potato pancakes immediately with the crispy fried pork belly and 0.5 cup lingonberry jam.

Substitutions

Related Guides