Potato pancakes with pork
by Tavolino
Classic Swedish potato pancakes fried until golden brown and served with crispy fried pork, carrot sticks, and tart lingonberry jam. A traditional and hearty home-cooked meal.
Ingredients
- All-purpose flour 2 dl
- Milk 4 dl
- Eggs 2
- Salt 0.5 tsp
- Waxy potatoes 900 g
- Cured pork belly 375 g
- Butter 2 tbsp
- Carrots 3
- Lingonberry jam 1 dl
Preparation
- 1
Preheat the oven to 125°C and place a baking sheet inside to keep the food warm.
- 2
Whisk 2 dl of all-purpose flour with 2 dl of milk in a bowl until the batter is smooth.
- 3
Stir the remaining 2 dl of milk, 2 eggs, and 0.5 tsp of salt into the batter.
- 4
Peel 900 g of waxy potatoes and grate them coarsely.
- 5
Squeeze the liquid out of the grated potatoes and mix them directly into the batter.
- 6
Slice 375 g of cured pork belly into strips and fry until crispy in a frying pan.
- 7
Place the fried pork on the baking sheet in the oven to keep it warm.
- 8
Heat 2 tbsp of butter in the frying pan and spoon in the batter to fry the potato pancakes.
- 9
Fry the potato pancakes until golden brown on both sides and keep them warm on the baking sheet.
- 10
Peel 3 carrots and cut them into sticks.
- 11
Serve the freshly fried potato pancakes with the pork, carrot sticks, and 1 dl of lingonberry jam.