Polish National Dishes

Racuchy z jabłkami: Polish yeast apple pancakes

These small, puffy Polish fritters fold soft apple pieces into a yeast-raised batter, fry until golden, and finish with a light dusting of sugar.

Polish National Dishes
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A wide view of „Racuchy z jabłkami: Polish yeast apple pancakes“ arranged on a table for serving.
Yield 12 small racuchy
Serving size 2 fritters, about 140 g cooked
Difficulty moderate
Category Polish yeast apple pancakes; contains wheat, egg and milk
Ingredients ↓
At a glance

Racuchy z jabłkami: Polish yeast apple pancakes

These small, puffy Polish fritters fold soft apple pieces into a yeast-raised batter, fry until golden, and finish with a light dusting of sugar.

Racuchy z jabłkami are small Polish pancakes made with apple pieces in a thick, leavened batter. This version uses yeast, which gives the centres a soft, airy crumb and a gently bready aroma. The apples soften as the batter cooks, while the outside turns crisp and golden in hot oil.

Yeast-raised and quick-leavened racuchy both appear in Polish home cooking. The Polish Ministry of Agriculture separately records a local yeast-raised apple version from Dokudowo in the Lublin region; this practical home recipe draws on the broader style and does not claim that local designation. Racuchy may be served as dessert or as a sweet meal, and toppings differ by household.

Cut the apples into small pieces rather than grating them. Discrete pieces keep their texture and release less juice into the batter, which helps the fritters cook through without becoming gummy. Let the batter rise until aerated and visibly expanded, then fry small batches at a steady temperature so the centres set before the crust gets too dark.

Tips for a good result

Tips for a good result

  • Warm the milk only to 35–38°C before mixing; hotter liquid can weaken the yeast.
  • Cut the prepared apple into even 1.5 cm pieces. Avoid grating it, which releases more juice and can leave the centres damp.
  • Let the batter rise until bubbles appear and it looks expanded and aerated; the exact rise time depends on room temperature.
  • Keep the oil near 170°C. If it is too cool the fritters absorb more oil; if too hot they brown before the egg batter cooks through.
  • Fry small, uncrowded batches and turn each fritter once. Flatten the spooned mounds slightly so the centres cook evenly.
  • Drain the finished cakes briefly on a rack or paper before dusting with icing sugar.
Ingredients

Ingredients

Yeast batter

  • 300 g plain wheat flour
  • 5 g instant yeast
  • 30 g granulated sugar
  • 3 g fine salt
  • 250 mL pasteurized whole milk, warmed to 35–38°C
  • 1 l arge egg, about 50 g without shell

Apple

  • 300 g firm apples, peeled and cored weight, cut into 1.5 cm pieces

For frying and serving

  • About 600 mL neutral high-oleic rapeseed or canola oil, enough for about a 2 cm depth in the skillet
  • 15 g icing sugar
Method

Method

Directions

  1. Mix the yeast batterCombine the flour, instant yeast, granulated sugar and salt in a large bowl. Warm the milk to 35–38°C. Whisk the egg into the milk, then stir the liquid into the dry ingredients until a thick, cohesive batter forms. It should be spoonable rather than pourable.

  2. Prepare and fold in the applesPeel and core firm apples, then cut enough to give 300 g prepared fruit. Cut into even 1.5 cm pieces. Fold the apple through the batter until evenly distributed. Cover the bowl.

  3. Let the batter riseLeave the covered batter in a warm, draft-free place for about 60 minutes, until bubbles appear and it looks visibly expanded and aerated. It does not need to double exactly. If the rise will take longer than 2 hours, refrigerate the batter and allow extra time for it to become active before frying.

  4. Fry the racuchyPour about 600 mL oil into a stable, heavy 20 cm skillet to a depth of about 2 cm. Heat to 170°C and maintain that temperature. Carefully spoon 12 portions about 7–8 cm across into the oil, working in small uncrowded batches; flatten each mound slightly. Fry about 2–3 minutes per side, turning once, until deep golden. Check a thick centre reaches at least 71°C and the apple is tender. Adjust the heat between batches to keep the oil near 170°C.

  5. Drain and serveLift the cooked racuchy onto a wire rack or paper towels and let excess oil drain briefly. Dust evenly with the icing sugar and serve warm.

Nutrition per serving

Nutrition per serving

  • Serving size2 fritters, about 140 g cooked
  • Caloriesabout 370 kcal
  • Carbohydratesabout 55 g
  • Proteinabout 8 g
  • Fatabout 13 g
  • Fibreabout 3 g
  • Sodiumabout 230 mg

Approximate estimate for two of the twelve fritters, using generic composition data for wheat flour, whole milk, egg, apples, sugar, icing sugar and oil. The calculation assumes about 60 g oil is retained across the batch, with all measured batter and serving sugar used. Apple size, flour and milk brands, frying temperature, drainage and oil absorption affect the result. Values are rounded estimates, not a laboratory analysis.

Allergens and food safety

Allergens and food safety

Serving, storage, reheating and make-ahead: Serve two warm racuchy per person with a light dusting of icing sugar. The outside should be golden, while the centre is tender and fully set around the soft apple pieces. They are most enjoyable shortly after frying, when the crust has not yet softened.

Serving, storage, reheating and make-ahead: The batter needs about an hour to rise, so mix it on the day you plan to serve the fritters. If preparation is interrupted and the rise may exceed 2 hours, refrigerate the covered batter; allow it to become active again before frying. Refrigerate cooked leftovers in a shallow covered container within 2 hours and use within 3 days. Reheat in a skillet or oven until the centre reaches 74°C. Do not leave the egg-and-dairy batter or cooked fritters at room temperature for more than 2 hours.

Contains wheat/gluten, egg and milk. Use pasteurized milk. Keep the batter refrigerated if it will rise for longer than 2 hours, and discard batter left at room temperature beyond 2 hours. Cook each fritter fully; a thick centre should reach at least 71°C, with no wet, raw batter inside. Use a stable heavy skillet and monitor the oil with a frying thermometer near 170°C. Keep hot oil attended, keep water away from it, and never pour water onto an oil fire. Refrigerate cooked leftovers within 2 hours at or below 4°C, use within 3 days and reheat to 74°C.

Cut the apples into small even pieces so they soften during frying without releasing excess juice into the batter.

Keep the oil close to 170°C and fry in small batches so the crust browns while the centres cook through.

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