This recipe for Polish apple fritters, racuszki z jabłkami (rah-TSOO-skee yah-boo-KAH-mee), is adapted from one by chef Marek (Mark) Widomski, founder and director of the Culinary Institute in Cracow, Poland.
Chef Mark likes to dip individual apple slices into the batter and deep-fry them, but I prefer to coarsely grate the apple, incorporate it into the batter, and portion it into a skillet with hot oil.
- For the Batter:
- 1 1/2 cups buttermilk (or sour milk made by adding about 1 1/2 teaspoons vinegar to 1 1/2 cups whole milk and let stand for a few minutes to sour)
- 2 large eggs
- 1 slightly heaping cup all-purpose flour
- 1/2 teaspoon salt
- 1 1/4 teaspoons baking powder
- For the Apples:
- 2 large apples (Granny Smith, peeled, cored and coarsely grated)
- 1 to 2 cups of vegetable oil (or canola oil, for frying)
- Garnish: powdered sugar
For the batter: In a blender, mix milk and eggs until creamy. Add the flour, salt and baking powder, and blend into a smooth batter. Let the batter rest 15 minutes.
Transfer the batter to a large bowl and add grated apples, mixing well. Heat enough oil to come halfway up the sides of a large skillet. Portion out batter into skillet and fry until golden brown on both sides. Serve hot dusted with confectioners' sugar.