Yeasted Apple Fritters (Racuchy z Jabłkami)

My winter visit to Krakow, Poland, was an unforgettable experience. Of course, winters can be cold filled with dreary weather. But it's also a time when Polish cuisine shines, warming you straight to the bones. Racuchy z jabłkami was the first dessert that hooked me into Polish cuisine. Fluffy, crispy, and perfectly sweet, you will easily fall in love just as I did!

Update Disclosure: This post has been updated for one or more of the following reasons: easier reading, updated photos, clearer instructions, and just plain ol' improvements to the recipe (as noted).

Jump to:

• What is Polish Apple Fritter?
• Ingredients
• Substitutes
• Recipe Tips
• How to Make Racuchy z Jabłkami
• How to Serve
• Yeasted Apple Fritters (Racuchy z Jablkami) Recipe
• Have You Tried This Recipe?

What is Polish Apple Fritter?

Racuchy z jabłkami (apple fritter) is the Polish version of an apple pancake or apple fritter. From my research, I learned that racuchy means "pancake", and you can add different types of fruits to the pancake batter. It would be mixed and then fried in a shallow pool of hot oil and served immediately.

One variety consists of flour and baking powder. Another type, like this one, is a yeasted flour batter. Though I first had it as dessert, Polish apple fritters are versatile and are also served as snacks and breakfast food.

Ingredients

Here are the ingredients for this recipe:

• All-Purpose Flour
• Active Dry Yeast
• Granulated Sugar
• Salt
• Vanilla Extract
• Milk
• Eggs
• Apples
• Vegetable Oil
• Powdered Sugar

There's more! I added a recipe for a sour cream topping that is super easy to whip up. Just check out the recipe card below.

Substitutes

• Apples: You can use any fruit you want for these pancakes. I recommend also experimenting with berries.

• Vanilla Extract: You don't have to use vanilla extract and you can choose to leave it out. You can also choose to use a different flavor of extract.

Recipe Tips

• Don't Overheat the Oil: You don't want your oil to be too hot because the outer part of the dough will brown way faster than the middle part has time to cook. 

• Strain the Oil: Line a plate with a paper towel where you can place the fried pancake so that it can soak up the excess oil. Better yet, use an extra large strainer so the oil can drip away from the pancakes.

• Use Extra Fat: This tip is for when you want to go for a traditional Polish taste and plan to make the sauce topping. Use a sour cream with an even higher fat content such as 30%. Go for it. You'll thank me later!

How to Make Racuchy z Jabłkami

This Polish apple fritter recipe is simple and you don't need to set aside much time.

Here are the basic steps:

1. Add the flour, active dry yeast, vanilla extract, warm milk, and egg to a bowl. 
2. Cover and let it sit for twenty minutes or until double in size.
3. Slice apples into bite sized pieces, then toss them into the bowl.
4. Heat oil in a pan and fry a spoonful of the mixed batter.

How to Serve

Serve the pancakes immediately after most of the oil has drained so it's still crispy. You can top it with powdered sugar or the sweetened sour cream topping. 

Racuchy z jabłkami is best eaten when it is still warm and crispy. My favorite way to eat it is with the sauce topping, but powdered sugar is popular too. Enjoy biting into its pillowy, yeasted texture!