Recipe for: Apple Fritters (Traditional) - photo 1
← Recipes

Recipe for: Apple Fritters (Traditional)

Desserts Regional Cuisine of Poland 30 min Easy 10 wyświetleń ~13.90 PLN - (0)
Rate:
(0)
Start Cooking

Description

Apple pancakes are a classic Polish homemade dessert — fluffy, delicate fritters with pieces of apple inside, fried to a golden brown. They originate from peasant cuisine as a quick and filling dish for breakfast or a snack. In the traditional version, the batter is thicker than pancake batter, slightly sweet, with distinct pieces of apple; served dusted with powdered sugar or cinnamon, they look appetizing and smell cozy. They taste best fresh, still warm, with tart-sweet apples like gray renet or ligol. They can be served with sour cream, natural yogurt, or fruit jam as a flavor contrast.

Ingredients Used

Ingredients (10)

Servings:
4
  • Wheat flour 250 g
  • Milk 200 ml
  • Chicken egg 2 szt. (~120 g)
  • Apple 1.7 szt. (~300 g)
  • Sugar 50 g
  • Baking powder 5 g
  • Rapeseed oil 250 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Cinnamon 2 g
  • Powdered sugar 20 g
💰 Szacowany koszt dania: ~13.90 PLN (3.48 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Take the eggs and milk out of the fridge for 10–15 minutes to reach room temperature — ingredients at the same temperature combine better. Weigh all the dry and wet ingredients according to the list. Prepare a large bowl, a whisk or mixer, a cutting board, a peeler, and a frying pan with a diameter of 24–26 cm with high sides.

Ingredients: Milk
Use a large, deep bowl (at least 2–3 l) to easily mix the dough. If you don't have a mixer, a hand whisk will suffice.

Preparing the apples

2

Peel the apples with a knife and remove the cores with a sharp knife. Cut the apples into thin slices (about 3–5 mm) or into small cubes if you prefer smaller pieces inside the pancakes. If the apples are very sour, sprinkle them with a teaspoon of sugar and a pinch of cinnamon (optional) and gently mix.

Ingredients: Apple, Sugar, Cinnamon
Use a vegetable peeler and a sharp kitchen knife. Slicing into thin rounds gives a juicier texture, while dicing evenly distributes the fruit in the batter.

Cake

3

Sift the flour into a large bowl, add the sugar, baking powder, and salt. Mix the dry ingredients evenly with a fork or whisk for 10–15 seconds to distribute the baking powder.

Ingredients: Wheat flour, Sugar, Baking powder, Salt
A sifter is the best tool; if you don't have one, mix the dry ingredients thoroughly with a spoon.
4

In a separate bowl, whisk the eggs with the milk using a whisk or a mixer on low speed for 20–30 seconds until the mixture is smooth. Pour the wet ingredients into the dry ingredients and mix with a spoon or whisk just until combined — the batter should be thick, not completely liquid; the consistency should be similar to thick cream. If the batter is too thick, add 1–2 tablespoons of milk.

Ingredients: Milk, Wheat flour
Use a wooden spoon or a mixer with a whisk attachment on the lowest speed. Do not mix for too long — it’s enough when there are no raw dry lumps.
5

Add the chopped apples to the prepared batter and gently mix with a spoon to ensure the fruit pieces are evenly distributed. If desired, add 1 tablespoon of oil to the mixture, which will prevent excessive absorption of fat during frying.

Ingredients: Apple, Rapeseed oil
When adding the apples, mix briefly — too much mixing will cause the apples to release too much juice and the batter will become too runny.

Frying

6

Place a 24–26 cm diameter pan over medium heat. Pour in enough oil so that the layer at the bottom is about 3–4 mm (for a pan of this size about 2–3 tablespoons, or 30–45 ml). Wait 2–3 minutes until the oil is well heated — you can check this by dropping in a bit of batter: it should start bubbling and sizzling immediately.

Ingredients: Rapeseed oil, Wheat flour, Apple
The best is a non-stick pan; use a ladle or small scoop to pour the batter. Be careful that the oil is not too hot (not smoking) — otherwise, the pancakes will brown on the outside while remaining raw on the inside.
7

Spoon portions of the batter onto the heated oil (about 1–1.5 tablespoons of batter for one pancake, depending on the preferred size). Fry for 2–3 minutes on each side over medium heat, until the pancakes are golden and fluffy. Turn them using a wide spatula to avoid spilling the batter.

Ingredients: Wheat flour, Apple, Rapeseed oil
Fry in batches, do not overcrowd the pan — there should be some space between the pancakes. If the pan is too hot, reduce the temperature to medium-low and wait 30–60 seconds before the next batch.

Draining and serving

8

After frying, place the pancakes on a plate lined with paper towels to drain excess fat. Serve hot, dusted with powdered sugar and a little cinnamon (optional). You can serve sour cream, natural yogurt, or homemade jam as an accompaniment.

Ingredients: Powdered sugar, Cinnamon
Use a paper towel to absorb the grease, but serve them quickly — the pancakes are best when warm. Additionally, you can add powdered sugar or cinnamon to enhance the flavor/appearance.

Variations and final tips

9

If you prefer the yeast version (fluffier and slightly tangy), instead of baking powder, use 15 g of fresh yeast dissolved in 50 ml of warm milk and let the dough rise for 30–40 minutes. You can also add 1 teaspoon of lemon zest to the dough for a fresh aroma.

Ingredients: Milk
The yeast variant requires more time (about 1 hour in total). If you choose yeast, reduce the baking powder to zero and remember the rising time.

Fun Fact

💡

In some regions of Poland, pancakes were once eaten instead of bread with soups and were served both sweet and savory — versions with sauerkraut or cottage cheese were popular.

Best for

Śniadanie Deser Podwieczorek Majówka

Tips

🍽️ Serving

Serve the pancakes immediately after frying, while they are still warm and soft inside. Dust with powdered sugar just before serving or serve with natural yogurt/sour cream, which will create a sweet-sour contrast. For guests, serve in a stack of 3–4 pieces on a plate with apple slices and a sprig of mint.

🥡 Storage

Store in the refrigerator in an airtight container for up to 24 hours; before serving, heat in a pan for 1–2 minutes on each side over low heat or in the oven at 160°C for 5–7 minutes. Freezing is not recommended as they lose their fluffiness.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Autumn Charm: Spiced Cake with Plums and Crunchy Crumble 110 min

Autumn Charm: Spiced Cake with Plums and C...

Cakes and Bakes
Vegetable soup with sauerkraut and roasted oyster mushrooms 90 min

Vegetable soup with sauerkraut and roasted...

Soups
Fluffy Blueberry Clouds - Buttermilk Pancakes 30 min

Fluffy Blueberry Clouds - Buttermilk Pancakes

Breakfasts
Cabbage and Mushroom Pastries (Traditional) 60 min

Cabbage and Mushroom Pastries (Traditional)

Snacks
Tomato soup with warm mozzarella (Polish version with millet) 40 min

Tomato soup with warm mozzarella (Polish v...

Soups
Sweet Potato Pancakes with Rhubarb and Yogurt 75 min

Sweet Potato Pancakes with Rhubarb and Yogurt

Breakfasts for Kids

Recipe Categories

Desserts
Desserts in: New Year's Eve

A sweet ending to the New Year's Eve dinner is a must-have that will put everyone in a joyful mood for the new year.

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Reklama