Recipe for: Sour Sorrel Fritters - photo 1
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Recipe for: Sour Sorrel Fritters

Desserts Regional Cuisine of Poland 30 min Medium 23 wyświetleń ~8.52 PLN * - (0)
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Description

Delicate, slightly tangy pancakes with fresh sorrel — a spring variation on classic Polish fritters. The batter is fluffy and soft thanks to baking powder; chopped sorrel is added, which gives a distinctive, refreshing tartness. The dish combines the sweetness of sugar and the subtle acidity of sorrel, pairing well with sour cream or powdered sugar. This is a suggestion for a spring breakfast, afternoon snack, or light dessert during a regional picnic. Served on a plate, they look impressive — green spots of sorrel in the light batter and a dusting of powdered sugar.

Ingredients Used

Ingredients (10)

Servings:
4
  • Wheat flour 250 g
  • Chicken egg 2 szt. (~120 g)
  • Milk 250 ml
  • Sorrel 150 g
  • Sugar 30 g
  • Baking powder 10 g
  • Rapeseed oil 45 g
  • 🌿 Przyprawy
  • Salt 2 g
  • ✨ Opcjonalne
  • Powdered sugar 20 g
  • Sour cream 100 g
💰 Szacowany koszt dania: ~8.52 PLN (2.13 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing sorrel

1

Wash the sorrel under cold running water, spreading the leaves in a bowl and changing the water several times to remove the sand. Dry the sorrel in a larger sieve or by gently tapping the leaves against a towel. Remove the thick stems: hold the leaf at the base and slide your finger to separate the soft part from the thicker stem. Cut the leaves into thin strips (about 3-5 mm). You should have about 150 g of finely chopped sorrel.

Ingredients: sorrel
Use a colander and paper towel or a salad spinner if you have one; tough stems can be discarded or used for broth. If the sorrel is very young, just rinse it without cutting off the stems.

Cake

2

Sift the flour into a large bowl (larger than you think, as the dough will rise slightly). Add baking powder, sugar, and salt to the flour. Mix the dry ingredients with a whisk or spoon until combined and there are no noticeable lumps of powder.

Ingredients: Wheat flour, Baking powder, Sugar, Salt
Use a sieve to sift the flour — this will aerate the dough and prevent lumps of baking powder. The bowl should have a capacity of at least 2.5-3 l.
3

In a separate bowl, whisk the eggs with the milk using a fork or whisk until the mixture is smooth. Pour the wet ingredients into the dry ingredients and mix from the center to the edges, first with a fork, then with a silicone spatula, until a thick, uniform batter without raw flour forms. The batter should have the consistency of thick cream or thick yogurt — if it is too thick, add a tablespoon of milk (15 ml) and mix. Finally, gently fold in the chopped sorrel, distributing it evenly throughout the batter.

Ingredients: Milk, sorrel, Wheat flour
Use a whisk or mixer on the lowest setting; do not mix too long — just enough for the ingredients to combine. If you see lumps of flour, mix vigorously in the center of the bowl to break them up, but do not over-aerate the batter.
4

Set the dough aside for 8-10 minutes in a warm place, covered with a kitchen towel. This will allow the baking powder to activate and the flour to swell well, resulting in fluffy pancakes. After this time, check the consistency — it should be thick but pourable; if it spreads too much, add 1-2 tablespoons of flour, if it is too thick, add 1 tablespoon of milk.

Cover the bowl with a clean cloth, not plastic wrap — moisture will evaporate better. Do not leave it for longer than 20 minutes, as the sorrel may release too much water.

Frying

5

Heat a 24-26 cm diameter skillet over medium heat and pour in the rapeseed oil. When the oil is hot (after 1-2 minutes it should shimmer slightly but not smoke), scoop portions of the batter with a tablespoon or small ladle, leaving space between the pancakes. Fry the pancakes for 2-3 minutes on one side, until bubbles appear on the edges and the bottom is golden; flip to the other side and fry for another 1.5-2 minutes, until the center is set and browned.

Ingredients: Rapeseed oil
Use a non-stick pan or a well-heated cast iron one; check the temperature by dropping a bit of batter — if it sizzles immediately and holds its shape, the oil is ready. Do not fry on too high heat (the edges will burn, and the center will remain raw). The best size for the pancake is about 7-8 cm in diameter.
6

After frying, place the pancakes on a plate lined with paper towels to drain excess fat. Keep the finished pancakes in a slightly warmed oven (about 80-90°C) if you are preparing a larger batch, to keep them warm and crispy.

Do not stack the pancakes on top of each other right away — leave them for a moment to let the steam escape, otherwise they will become soft.

Serving

7

Serve the pancakes hot. Dust them with powdered sugar to taste and serve with a spoonful of sour cream on the side or spread the cream directly on the pancake. The contrast of sweetness and acidity along with the green accents of sorrel will be distinct and pleasant.

Ingredients: Powdered sugar, sour cream
Additionally, you can add honey instead of powdered sugar or natural yogurt instead of cream. If you are adding powdered sugar, sprinkle it just before serving to prevent it from getting damp.

Fun Fact

💡

Racuchy are traditional Polish pancakes known for centuries; the addition of sorrel is a regional, spring variation found in northeastern Poland and Podlasie, where local wild herbs were used to enhance the flavors.

Best for

wiosenne śniadanie podwieczorek piknik regionalny

Tips

🍽️ Serving

Serve the pancakes hot, with cool sour cream or natural yogurt. For a contrast in textures, add crunchy apple slices or a bit of honey instead of powdered sugar. Place a few leaves of fresh sorrel beside them for decoration.

🥡 Storage

Store in the refrigerator for up to 48 hours in an airtight container. To reheat, preheat the oven to 160°C and heat for 8-10 minutes, or use a toaster oven — avoid long reheating in the microwave, as the pancakes will become rubbery. The batter combines best just before frying; it is not recommended to store the prepared batter for long (max 12 hours in the refrigerator).

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