RAGGMUNK
These crispy potato and carrot fritters are a cross between pancakes and a rösti - a classic Swedish side dish to meat and fish dishes
Provided by Steffi Knowles-Dellner
Categories Side dish
Time 20m
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 263 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
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