25 g plain flour
75 ml full-fat milk
1 medium egg
1 thyme sprig, leaves picked
175 g firm potatoes coarsely grated
1 large carrot, coarsely grated
1 tbsp vegetable oil
- 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 × 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.