My name is Jan Isaacson, I like to be Isaac the best. I’ve lived in Brennas for a few years and thus called Friends of Husmannskusten where I’ve been a member for a little over two years now. I chose to write about Raggmunken, my favorite in the field of home cooking.
food. Raggmunk is a Swedish dish consisting of shredded potatoes that can be mixed with a mixture of flour, milk and eggs, depending on your preferred recipe. Research in Sweden, for example in Wikipedia, claims that the dish dates back to the early 20th century, more specifically 1904. Historically, rag-stuffed donuts were made so that the entire mixture was fried in a donut pan. Then the piece of donuts were round balls, hence the name donut, torn from grated potatoes.
ragmunkin They should be torn at the edges and golden brown. Preferably, a large donut should be served rather than several small pieces placed on top of each other. The pork should be fried on both sides but not too tough and of good quality, preferably from locally grown pigs. It is preferable that the cranberries be raw.
Raj donut with fried pork It has become a very popular dish in both neighborhood eateries and fine dining restaurants. If you don’t want to cook your own cake, I can heartily recommend restaurants like Broby Gästis and Golfkrogen Äskya, Älmhult.
My childhood rag donut Of the more traditional kind, which is found in most cookbooks for everyday food, shredded potatoes and pancake batter. I chose here to present a Raggmunksakademin recipe.
RAGMUNK WITH PORK AND RAW LINGON TUBE
1 kg of potatoes
1 tablespoon flour
2 tablespoons of mineral water for “raggigheten”
Oil and butter for frying
Salt and Pepper
800 grams of salted pork in slices
Roughly peel and grate the potatoes. Squeeze the liquid if necessary. However, the starch in the potato liquid contributes to the brittleness.
Whisk eggs, flour and mineral water and mix the potatoes into the mixture. Salt and Pepper.
Fry the pork crispy and golden brown with a little oil and maybe. Butter in the pan, do not fry for a long time. Keep pork warm.
Brine Oil IV. Butter and a little pork belly in the skillet. Take enough of the mixture to get a piece of donut and flatten it so it doesn’t get too thick. Fry the rag donuts that are crispy and golden brown on both sides.
Serve the sand donut hot with ham and raw, well-draining cranberries.
I recommend the donut and pork beer. Good stock, with or without alcohol, always goes well with salty food.
For more information, go to raggmunksakademien.se