Recipe for: Apple Fritters Served with Vanilla Cottage Cheese - photo 1
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Recipe for: Apple Fritters Served with Vanilla Cottage Cheese

European cuisine Regional Cuisine of Poland Desserts 60 min Medium 0 views ~24.54 PLN - (0)
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Description

Traditional Greater Polish apple pancakes are fluffy, slightly tangy cakes fried in oil, served with creamy vanilla curd. The dish is simple, seasonal (in summer, fresh apples are juicy and aromatic) and works great as a dessert, sweet breakfast, or afternoon snack. The pancakes have crispy edges and a soft interior; the vanilla curd adds freshness and mild sweetness. Serve with seasonal berries, jam, or maple syrup. Perfect for a picnic, breakfast on the terrace, or a summer gathering with family.

Ingredients Used

Ingredients (13)

Servings:
4
  • Wheat flour 500 g
  • Chicken egg 2 pcs (~120 g)
  • Milk 350 ml
  • Fresh yeast 25 g
  • Sugar 50 g
  • Rapeseed oil 60 g
  • Apple 2.5 pcs (~450 g)
  • Cottage cheese 250 g
  • 18% cream 100 ml
  • 🌿 Spices
  • Salt 0.2 pinch (~5 g)
  • ✨ Optional
  • Powdered sugar 20 g
  • Vanilla bean 1 pcs (~5 g)
  • Cinnamon 5 g
💰 Estimated dish cost: ~24.54 PLN (6.13 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Starter

1

Prepare the starter: in a small bowl, crumble the fresh yeast (25 g). Add 2 tablespoons of sugar from the total 50 g (about 30 g) and 100 ml of warm milk (temperature around 35–37°C; check with your wrist — it should feel pleasantly warm, not hot). Mix with a fork until the yeast is dissolved and set aside in a warm place for 10–12 minutes. The surface should be covered with small bubbles and a light foam.

Ingredients: Fresh yeast, Sugar, Milk
Use a small glass or bowl. If after 12 minutes the yeast mixture is not frothy, the yeast may be inactive — discard it and start over with fresh yeast.

Cake

2

In a large bowl, sift 500 g of wheat flour, add 5 g of salt. Make a well in the flour. In a separate bowl, beat 120 g of eggs with a fork.

Ingredients: Wheat flour, Salt
Use a large bowl (min. 3 l) and a sieve for sifting. The indentation makes it easier to combine the ingredients without splattering.
3

Pour the starter into the well in the flour and gradually add the remaining 250 ml of milk (from the total of 350 ml). Stir with a spoon or wooden spatula, starting in the center, combining the liquids with the flour, then gather the flour from the sides until a thick, sticky dough forms.

Ingredients: Wheat flour, Fresh yeast, Milk
Use a wooden spoon or a mixer with a dough hook on low speed. Don't try to mix all the flour at once — start from the center to avoid lumps.
4

Add the remaining 20 g of sugar and mix or knead by hand for 4–6 minutes until the dough is smooth and slightly elastic. If the dough is too thick, add milk one tablespoon at a time; if it's too runny, the pancakes will spread on the pan.

Ingredients: Sugar, Milk, Wheat flour
If you are using a mixer, use the hook and knead for 3–4 minutes. Hand kneading requires 5–7 minutes. The dough is ready when it stops sticking to your hands and is elastic.
5

Cover the bowl with a clean cloth and set it in a warm place (e.g. next to a warm stove) for 45–60 minutes, until the dough doubles in volume. Do not expose it to drafts.

Ingredients: Wheat flour, Fresh yeast, Milk
Use a large bowl so the dough can rise freely. If the room is cool, you can place the bowl on a slightly warm baking sheet or in the oven with the light on, but the oven turned off.

Preparing the apples

6

Peel 450 g of apples, remove the cores, and cut them into very thin slices or dice (about 3–5 mm). If you like cinnamon, sprinkle the apples with a teaspoon of cinnamon (5 g) and gently mix.

Ingredients: Apple, Cinnamon
Use a sharp knife or a peeler. Thin slices soften faster in the batter and lay nicely on the pancakes.

Mixing apples with the dough

7

Gently fold the chopped apples into the risen dough — do this with a spoon to avoid damaging the structure of the dough. If the dough is very thick, add 1–2 tablespoons of milk.

Ingredients: Apple, Wheat flour, Milk
Use a large spoon or spatula. Stir gently so the apples do not sink completely to the bottom.

Frying

8

Heat a pan (26–28 cm in diameter) over medium heat and pour in 60 g of rapeseed oil (4 tablespoons), spreading the oil evenly. Place portions of the batter (about 3–4 tablespoons per pancake) into the heated oil — leave space between them, as the pancakes will rise. Fry each side for 2.5–3.5 minutes until the edges are golden and the top stops shining. Flip to the other side and fry for another 2–3 minutes.

Ingredients: Rapeseed oil, Apple, Wheat flour
Use a non-stick pan and a spatula for flipping. The temperature should be moderate — if the pancakes brown quickly on the outside and remain raw on the inside, lower the heat.

Draining

9

Transfer the fried pancakes to a plate lined with paper towels to drain excess oil. Allow them to cool for a moment (2–3 minutes) before serving; they will be firmer then.

Ingredients: Rapeseed oil
Use a tray with a paper towel. Do not place the pancakes too closely together to prevent condensation from forming underneath.

Vanilla cottage cheese

10

In a bowl, place 250 g of semi-fat cottage cheese. Add 100 g of 18% cream and 20 g of powdered sugar (optional, less to taste). Split the vanilla pod and scrape out the seeds with a teaspoon (if using) or add 5 ml of vanilla extract. Mix with a fork or hand blender until the mixture is smooth and creamy. Season to taste — if too thick, add 1–2 tablespoons of cream.

Ingredients: Cottage cheese, 18% cream, Powdered sugar, Vanilla bean
Use an immersion blender for a smooth consistency, or a potato masher and vigorous mixing with a fork. The vanilla bean is optional, but it adds an intense aroma.

Serving

11

Arrange the pancakes on a plate in stacks of 2–3 pieces. In the center, add 2–3 tablespoons of vanilla cottage cheese. Lightly sprinkle with powdered sugar and decorate with a few slices of fresh apple or berries. Serve immediately while the pancakes are still warm.

Ingredients: Powdered sugar, Apple, Cottage cheese
Use a flat plate with a diameter of 24–28 cm for an aesthetic presentation. Additionally, you can add maple syrup or chopped nuts for a contrast in texture.

Cleaning and tips

12

After frying, cool the pan, pour the used oil into a cool, sealed container, and dispose of it according to local regulations. Wash the dishes with warm soapy water. Leftover batter can be used for small pancakes or for frying later — store in the fridge for up to 24 hours.

Ingredients: Rapeseed oil
Do not pour oil down the sink — it will clog the pipes. Let the oil cool down before pouring it out.

Fun Fact

💡

Racuchy are one of the classic Polish breakfast and dessert dishes; in many regions, they are prepared with both yeast and baking powder. In Greater Poland, they are often served with sour cottage cheese or a jam topping.

Best for

śniadanie rodzinne letni podwieczorek piknik święto sobotniego obiadu

Tips

🍽️ Serving

Serve the pancakes hot, straight from the pan. The vanilla cottage cheese can be chilled in the fridge to contrast with the warm pancakes. For adults, add a splash of vanilla liqueur to the cottage cheese; for children, serve with fruit puree.

🥡 Storage

Best consumed immediately. Store the pancakes in the refrigerator for up to 24 hours in an airtight container; reheat in a pan for 1–2 minutes on each side or in the oven at 160°C for 5–7 minutes. Store the cottage cheese in a tightly sealed container for up to 48 hours.

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