Swedish potato pancakes with cottage cheese

Ingredients

• about 300 gpotatoes
• about 200 gyellow onion
• 2eggs
• 1 ml (1 krm)salt
• 1 ml (1 krm)pepper
• to tasteSwedish butter
• 250 gcottage cheese
• ½red onion

Instructions

1. 1

   Prepare the vegetables

   Peel the potatoes and yellow onion. Finely grate the potatoes, then finely grate or chop the onion.

2. 2

   Mix the batter

   Combine the potato and onion with the beaten eggs, salt and pepper.

3. 3

   Heat the butter

   Melt a little butter in a frying pan and let it turn light brown.

4. 4

   Shape the pancakes

   Add three dollops of batter at a time, using just under 50 ml (½ dl) for each pancake, and spread each one thinly.

5. 5

   Fry until crisp

   Cook for 2–3 minutes on each side, until golden brown and crisp.

6. 6

   Serve straight away

   Serve the pancakes immediately with cottage cheese and finely sliced red onion.

What are Swedish potato pancakes?

Rårakor are Swedish potato pancakes made by frying grated potato, often with onion, into thin, crisp cakes. This version pairs them with cottage cheese and red onion for a simple contrast of hot and cool, crisp and creamy.

The short ingredient list keeps the potato at the centre of the dish. Grating it finely and spreading the batter thinly helps the pancakes cook through while developing browned edges.

Nutrition and macros by portion

The nutrition label shows one serving as written: 352 calories, 27g protein, 36g carbs, 10g fat.

The potato provides most of the carbohydrates, while the eggs and cottage cheese contribute protein. Butter supplies much of the added fat; serve the pancakes with a generous portion of red onion or another vegetable to round out the plate.

The potato and onion

Fine grating: finely grated potato makes a batter that is easy to spread into thin pancakes. Grate it shortly before cooking so it is ready to go into the pan.

Onion: finely grated or chopped yellow onion mixes through the potato and adds savoury flavour. Keep the pieces small so the batter is easy to flatten.

Mixing and shaping

Eggs: beat the eggs before adding them to the vegetables so they distribute evenly and help hold the grated mixture together.

Thin rounds: use just under 50 ml of batter per pancake and spread it out in the pan. Thinner pancakes cook more evenly and are more likely to become crisp.

Getting a crisp finish

Light-brown butter: let the butter colour lightly in the pan before adding the batter, but watch it closely so it does not burn.

Doneness: fry each side for 2–3 minutes. Look for golden-brown surfaces and crisp edges before turning or serving.

Timing and batches

The recipe cooks three pancakes at a time, so repeat with the remaining mixture in batches. Avoid squeezing too many into the pan, as they need room to spread and brown.

Serve each batch straight away if possible. The pancakes are at their best while the edges are still crisp.

Serving the pancakes

Cottage cheese: spoon it alongside the hot pancakes for a cool, creamy accompaniment.

Red onion: finely slice it so a little can be added to each bite. The fresh onion gives a sharp contrast to the browned potato.

Recipe notes & tips

• Grate the potato finely so the pancakes are easy to spread thinly.
• Keep the batter portions small and flatten them evenly in the pan.
• Let the butter turn light brown, then add the batter before it darkens further.
• Fry in batches so the pancakes have space to brown.
• Serve the pancakes as soon as they are cooked for the crispest edges.

Variations

• Add chives: stir finely chopped chives into the cottage cheese for a mild, savoury note.
• Use a peppery topping: add a little extra freshly ground pepper when serving.
• Try a different onion: use finely sliced spring onion in place of the red onion.
• Add herbs: scatter chopped dill over the cottage cheese before serving.

Common mistakes to avoid

• Pancakes too thick: spread each small portion thinly so the centre cooks through.
• Pale surfaces: allow the pan and butter to heat before adding the batter.
• Burnt butter: watch it as it browns and add the batter once it is light brown.
• Crowded pan: cook three pancakes at a time as directed so they have room to spread.
• Soggy edges: serve the pancakes immediately after frying while they are still crisp.

How to store

For the best texture, serve these pancakes straight away. If needed, refrigerate leftovers in a covered container and reheat in a frying pan until hot; the edges may be less crisp than when freshly cooked.

Frequently asked questions