Swedish Potato Pancakes (Raggmunk) - Gluten & Egg Free

Ingredients

• about 910 g Potatoes, peeled and grated
• 1/2 cup Gluten-free all-purpose flour
• 1 cup Dairy-free milk (oat or almond)
• 2 tbsp Flaxseed meal
• 6 tbsp Water
• to taste Salt and pepper
• 2 tbsp Oil for frying
• 1/2 cup Dairy-free lingonberry jam

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a small bowl, mix the 2 tablespoons of flaxseed meal with the 6 tablespoons of water. Let this mixture sit for 5 minutes to thicken and form a binding agent.
2. 2In a large bowl, combine the about 910 g of peeled and grated potatoes, the 1/2 cup of gluten-free all-purpose flour, the 1 cup of dairy-free milk, the thickened flaxseed meal mixture, and salt and pepper to taste. Stir everything together until just combined to form a batter.
3. 3Place a large skillet on the stovetop and add the 2 tablespoons of oil. Heat the oil over medium heat, which is approximately 175°C.
4. 4Once the oil is shimmering and hot, carefully pour about 1/4 cup of the potato batter onto the skillet for each pancake. You should be able to fit several pancakes in the skillet at once, but avoid overcrowding it.
5. 5Cook the pancakes for 3 to 4 minutes on the first side, until they are golden brown and crispy around the edges. Carefully flip each pancake using a spatula and cook for another 3 to 4 minutes on the second side, until it is also golden brown and cooked through.
6. 6Remove the cooked pancakes from the skillet and place them on a plate. Repeat the frying process with the remaining batter, adding more oil to the skillet if needed.
7. 7Serve the Swedish potato pancakes immediately with the 1/2 cup of dairy-free lingonberry jam.

Substitutions

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