Słodkie Placuszki z Jabłkiem – Polish Apple Fritters are they fritters, doughnuts, or pancakes? By default, I’m calling them fritters. They’re fried in substantial oil, so I think that rules out pancakes, and since the apple slices are mixed in with the dough before cooking, that doesn’t sound like a doughnut, so fritter is the best pastry still standing.
The batter will be on the stiff side, more like a cake donut dough than a runny pancake batter, and it may seem as if there are too many apple slices, but it will all work out. Stir only until the slices are incorporated, you don’t want to overwork the dough. The dough will beautifully puff up around the slices during cooking.
These Apple Fritters could be served for dessert, breakfast, even a light supper, anytime you want something delicate and just a little sweet. My friend, Brooke, tells me that her kids think this is a great supper.
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In their book (available from my affiliate link) From a Polish Country House Kitchen, the authors suggest serving Słodkie Placuszki z Jabłkiem – Polish Apple Fritters with a simple homemade apple sauce on the side. The recipe involves peeling and coring, and coarsely chop 3 apples. Pour the apples in a microwave-safe bowl and cover with water. Nuke for 3 – 6 minutes, until soft and most of the water has cooked off. Mash the apples with a fork and stir in a teaspoon each of sugar and cinnamon.
The fritter recipe is from Przyslij Przepis.
A cinnamon scented batter with apple slices
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 cup sugar
- 2 eggs
- 1 cup milk
- Pinch of salt
- 3 apples, peeled, cored, and sliced (I used Galas)
- Oil for frying
- Powdered sugar for sprinkling
- Combine the flour, baking powder, cinnamon, sugar, eggs, milk, and salt in a bowl using a mixer or wooden spoon
- Add sliced apples and stir gently
- Heat oil, 1/2 inch deep, in a frying pan over medium high heat
- Spoon batter into pan, spreading a bit with the back of the spoon, making fritters that are 3-4 inches across, (you’ll cook multiple batches) cooking both sides until golden brown
- Remove and drain on paper towlels
- Dust with powdered sugar
- Serve warm
Rather than dusting with powdered sugar, you can drizzle with a glaze made with 1 cup powdered sugar, 1 tablespoon softened butter, 1/2 teaspoons vanilla, and 1 1/2 – 2 tablespoons milk or half-and-half.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.