Beetroot Fritters

One of my Polish friends came over and whilst we were chatting we found that we both had a copy of the Kuchnia Polska, that I call my bible.
She had wanted to show me how to made Racuczki (fritters/pancakes) made using yeast.
We followed the instructions from the book.
We had ours with a bought apple and rose petal jam.

INGREDIENTS

250g of plain flour
2 eggs
250 ml of milk
15g of fresh yeast
50g of granulated sugar
*
Sunflower oil for frying.
*
Jam or fruit syrup to serve.

METHOD

Warm the milk to hand heat and add the yeast and ½ teaspoon of the sugar.
Leave to start to bubble.
Mix the eggs with the rest of the sugar.
Mix together the yeast mixture and the egg mixture with the flour.
You are aiming for a thick cream mix – adjust with more milk or flour as necessary.
Cover and leave until the mixture rises.
*
Heat sunflower oil in a frying pan.
Add large tablespoonfuls of the mixture to fry.
Using 2 spoons is a help.
Fry till golden on both sides.
*
We had ours with apple and rose petal jam.

These beetroot fritters are not from an old Polish recipe. I got the idea from making Polish potato pancakes and carrot pancakes and seeing all the new season beetroot.

Ingredients

250g cooked beetroots
1 egg – beaten
2 tablespoons of soured cream or creamed horseradish sauce*
2 tablespoons of plain flour
Salt
Sunflower oil for frying

* If you have a little fresh grated horseradish that would be super.

Method

Grate the beetroots using a coarse grater.
Add the beaten egg and the soured cream or horseradish sauce and mix together.
Add the flour and mix thoroughly.
Heat the oil in a frying pan and use large tablespoonfuls of the mixture to make the fritters.
Fry them on both sides.
*
Keep them on a heat proof plate in a low heat oven whilst you make the rest.

They can be served with many hot roast dinners or separately with a dollop of soured cream or creamed horseradish sauce.