Raggmunk

• plain flour↗25g g
• full-fat milk↗75ml ml
• medium egg↗1
• thyme sprig↗1

  leaves picked

• firm potatoes175g g

  like Desirée, coarsely grated

• large carrot↗1

  coarsely grated

• vegetable oil↗1 tbsp tbsp

Step-by-step instructions

1. 1

   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.

2. 2

   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.