Racuchy z jabłkami
Apple fritters
Racuchy z jabłkami: fluffy yeasted apple fritters dusted with icing sugar
Autumn in the orchard villages around Łącko and Nowy Sącz means apples everywhere, and racuchy are how grandmothers use the windfalls on a Sunday afternoon. A thick yeast batter is folded with thin apple slices and spooned into hot oil, where it puffs into golden, airy fritters with soft, tart fruit inside. Shower them with icing sugar and eat them warm, perhaps with a glass of cold milk or kefir. Where most people go wrong is frying too hot: the outside darkens before the thick middle cooks, leaving a raw, gummy centre. Chef's tip: keep the oil at a steady medium, about 170 °C, and flatten each spoonful slightly so it cooks through evenly.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the batter
- 1 ¼ cups whole milklukewarm
- ¼ oz instant dried yeast
- 2 tbsp sugar
- 10 ½ oz plain flour
- 2 eggs
- 1 pinch salt
- 1 tsp vanilla extract
For the apples and frying
- 3 tart applespeeled, cored and thinly sliced
- 1 tbsp lemon juice
- ½ tsp ground cinnamon
- 1 ¼ cups sunflower oilfor shallow frying
- 3 tbsp icing sugarfor dusting
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Whisk 1 ¼ cups whole milk, ¼ oz instant dried yeast and 2 tbsp sugar in a large bowl. Add 10 ½ oz plain flour, 2 eggs, 1 pinch salt and 1 tsp vanilla extract and beat with a wooden spoon for 3 minutes, until you have a thick, smooth, sticky batter.
5 minStep 2: Cover and leave somewhere warm for 40–45 minutes, until the batter has doubled and is full of bubbles.
45 minStep 3: Toss the 3 tart apples with 1 tbsp lemon juice and ½ tsp ground cinnamon, then fold them gently into the risen batter without knocking out all the air.
2 minStep 4: Heat 1 ¼ cups sunflower oil in a wide frying pan over a medium heat to about 350°F, when a drop of batter sizzles steadily but doesn't brown at once.
4 minStep 5: Drop in heaped tablespoons of batter, each with a few apple slices, and flatten slightly. Fry for 2–3 minutes per side, until deep golden and puffed and the sides feel firm. Cut the first one open: the centre should be fluffy, not wet.
15 minStep 6: Drain on kitchen paper and dust generously with 3 tbsp icing sugar. Serve warm.
1 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 11 g
- Carbs
- 78 g
- Fat
- 18 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does racuchy z jabłkami take?
- About 75 minutes in total: 55 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Kartoshka cakeCocoa and cake crumb truffles
Soviet cafés and school canteens sold these knobbly brown 'potatoes' for a few kopecks, and they began as a thrifty way to use up sponge and biscuit trimmings at the bakery. Crumbs are bound with butter and sweetened condensed milk, flavoured with cocoa and vanilla, shaped into little potatoes, rolled in cocoa and finished with two dabs of pale butter cream for the sprouts. They are fudgy and dense like a brownie truffle, need no oven, and children love making them. Traditional bakers added a spoonful of rum, an optional extra for adult batches only; this version is alcohol-free with vanilla. The usual slip is coarse crumbs, which make the potatoes crack, so blitz them as fine as sand. Chef's tip: chill the shaped potatoes for at least 20 minutes so they hold their shape and slice cleanly.
Russian
Undu walaluFried urad dal rings in treacle
Walalu means bangles, and these dark, sticky rings of fried urad dal soaked in kithul treacle are a sweet that Sinhala families bring out for Avurudu and for special almsgivings, often made in large batches by an aunt known for her steady hand. A thick, fluffy paste of ground black gram is piped into loops and fried until crisp, then plunged straight into warm treacle, so the rings stay crunchy on the outside while drinking up the syrup. They taste a little like a darker, smokier jalebi, with a toffee finish from the palm treacle. Watery batter is what ruins them; it spreads into flat blobs, so grind the soaked dal with as little water as possible and beat it until light. This recipe uses no asafoetida, so it is naturally gluten free. Chef's tip: pipe the rings onto small squares of baking paper and lower them into the oil paper and all; the paper peels away in seconds.
Sri Lankan
Apple & pear puree
A smooth, naturally sweet puree of gently stewed apple and pear, one of the first foods for babies of 4–8 months. The fruit cooks in a little unsweetened apple juice, so nothing else is needed. Serve it lukewarm; any leftover keeps covered in the fridge for a day, or freezes well in small pots.