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