- This is the first of several new recipes with rhubarb.
- Racuszki are a cross between a fritter and an American style pancake.
- Rbubarb is starting to grow in the garden.
- I decided to try a recipe based on racuszki made with apples which I had posted several years ago.
- INGREDIENTS
- 4 -5 stalks of rhubarb (depends on size)
- 130g plain flour
- Pinch of salt
- 125ml of yoghurt
- 2 eggs
- Water (up to 60ml)
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- Sunflower oil for frying
- METHOD
- Chop the rhubarb into thin slices around 1 to 5cm (no more).
- Mix the flour, salt and yoghurt in a large bowl.
- Beat in the eggs.
- Add enough water to make a very thick batter.
- Stir in the rhubarb to coat the pieces.
- Using 1-2 tablespoons, drop these on a hot griddle or frying pan – you may need a little sunflower oil.
- Have the heat on low to medium so you do not burn them.
- Flatten the rhubarb so you only have 1 layer in each pancake.
- Turn over and bake on both sides.
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- Best eaten hot – but you can keep them in a warm oven if you want to serve them all together.
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- Dust with icing sugar to serve or sugar mixed with cinnamon.
Journey From A Polish Kitchen 