Grilled Raggmunk with Bacon and Lingonberry Jam

Introduction

Raggmunk is a beloved Swedish potato pancake traditionally fried in butter. This version takes the recipe to the Arteflame grill, where the pancakes are cooked on the flat griddle for a beautifully crispy exterior and soft, tender inside. These savory pancakes are perfect served with crispy bacon, lingonberry jam, and a drizzle of butter.

Ingredients

• 1 lb starchy potatoes (peeled and grated)
• ½ cup all-purpose flour
• 1 egg
• 1 cup whole milk
• Salt and pepper to taste
• 2 tbsp butter (for grilling)
• 6 slices of bacon (optional)
• Lingonberry jam (for serving)
• Fresh parsley for garnish (optional)

Instructions

Step 1: Fire up the Arteflame Grill

Light your Arteflame grill by stacking firewood over vegetable oil-soaked napkins. Let it heat up for about 20 minutes. You’ll use the flat cooktop griddle for grilling the raggmunk to ensure an even, golden-brown crisp.

Step 2: Prepare the Raggmunk Batter

In a large bowl, whisk together the flour, egg, and milk until smooth. Stir in the grated potatoes, and season with salt and pepper. Mix everything until well combined.

Step 3: Cook the Bacon

Before grilling the raggmunk, cook the bacon on the flat griddle. Place the bacon slices directly on the cooktop and grill until crispy, about 5-7 minutes. Move the bacon to the cooler side of the grill to keep warm.

Step 4: Grill the Raggmunk

Melt butter on the flat griddle. Spoon out portions of the raggmunk batter onto the griddle, pressing them flat into pancake shapes. Grill each pancake for about 4-5 minutes per side, until golden brown and crispy on the edges. Add more butter as needed between batches.

Step 5: Serve

Serve the raggmunk with crispy bacon on the side, a generous spoonful of lingonberry jam, and a drizzle of melted butter. Garnish with fresh parsley if desired for a touch of color and flavor.

Tips

• Griddle temperature: The flat cooktop of the Arteflame is ideal for making evenly cooked pancakes. Be sure to use the moderate heat zone to prevent burning.
• Crispiness: For extra crispy raggmunk, press the pancakes flat while grilling and let them cook until the edges turn golden brown.

Variations

1. Cheesy Raggmunk: Add grated cheese like cheddar or Gruyère to the batter for a rich, cheesy flavor.
2. Herbed Raggmunk: Mix fresh chopped herbs like dill, parsley, or chives into the batter for a fresh twist.
3. Spicy Raggmunk: Add a pinch of cayenne or chili flakes to the batter for a kick of heat.
4. Vegetable Raggmunk: Grate some carrots or zucchini along with the potatoes for extra texture and flavor.
5. Sweet Potato Raggmunk: Swap out regular potatoes for sweet potatoes for a sweeter, more colorful version of this dish.

Best pairings

• Lingonberry jam: A sweet-tart condiment that complements the savory pancakes perfectly.
• Bacon: Crispy, smoky bacon adds the perfect salty contrast to the soft pancakes.
• Sour cream: A dollop of sour cream pairs well with the rich flavors of the grilled raggmunk.

Conclusion

Grilling Swedish raggmunk on the Arteflame takes these potato pancakes to another level, giving them a smoky, crispy finish. Paired with bacon and lingonberry jam, this dish is the perfect mix of savory and sweet.