Racuchy dyniowe

Name: Racuchy dyniowe
Prep time: 20 min
Cook time: 1 h 16 min
Total time: 1 h 36 min
Cuisine: Polish
Ingredients: 250 g Wheat flour; 250 ml Milk, warm; 200 g Pumpkin, peeled and grated; 2 Egg yolk; 25 g Fresh yeast, crumbled; 16 g Vanilla sugar; 1 pinch Salt; 70 g Clarified butter, for frying; 30 g Sugar, powdered

Racuchy dyniowe · ready in 1 h 36 min · 4 servings · 517 kcal per serving · medium · 9 ingredients

Polish pumpkin yeast fritters are soft, golden, and gently sweet, with grated pumpkin giving the batter a tender crumb and autumn aroma.

Prep: 20 min
Cook: 1 h 16 min
Total: 1 h 36 min
Serves: 4
kcal: 517
Difficulty: medium

Polish Breakfast Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

250 gWheat flour
250 mlMilk, warm
200 gPumpkin, peeled and grated
2Egg yolk
25 gFresh yeast, crumbled
16 gVanilla sugar
1 pinchSalt
70 gClarified butter, for frying
30 gSugar, powdered (to serve)

Equipment

stovetop, kitchen scale, mixing bowl, box grater, whisk, tablespoon, skillet, spatula, clean towel, serving plate, small saucepan, spoon

Instructions

Prepare Station
Gather all ingredients and set out a scale, bowls, grater, whisk, spoon, skillet, spatula, towel, and serving plate. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Grate Pumpkin
Grate the peeled pumpkin finely into a bowl, or mash it to a smooth purée if it was cooked earlier and cooled. · 8 min
What to look for: Pumpkin looks moist, fine, and evenly shredded or smooth.
Proof Yeast
Warm the milk to lukewarm, dissolve fresh yeast and vanilla sugar in it, and let it stand for 10 minutes until foamy. · 10 min
What to look for: A light foam forms on the surface and the mixture smells yeasty.
Mix Batter
Combine wheat flour, salt, egg yolks, pumpkin, and foamy yeast milk, then stir into a thick, soft batter. · 7 min
What to look for: Batter is thick, spoonable, and streak-free with pumpkin evenly dispersed.
Rise Batter
Cover the bowl with a clean towel and rest the batter in a warm place for 45 minutes until risen and airy. · 45 min
What to look for: Batter is visibly puffed, bubbly, and lighter in texture.
Heat Butter
Heat clarified butter in a wide skillet over medium heat until shimmering but not smoking, then lower the heat slightly. · 3 min
What to look for: Butter shimmers in a thin even layer without dark specks.
Fry Racuchy
Fry heaped spoonfuls of batter in batches for 2-3 minutes per side, turning once, until both faces are deep golden. · 16 min
What to look for: Fritters are puffed with crisp golden edges and no wet batter at the sides.
Serve Hot
Dust the hot racuchy with powdered sugar and serve at once, while the edges are crisp and the centers are fluffy. · 2 min
What to look for: A light white sugar layer covers the warm golden fritters.

Nutrition (per serving)

kcal	517
Protein	11 g
Carbohydrates	67 g
of which sugars	16 g
Fat	23 g
of which saturated	13 g
Fibre	2 g
Sodium	231 mg

Nutri-ScoreC

Allergens

Contains: gluten, milk, eggs

Ingredient substitutions

Wheat flour

Wheat flour type 550: Keeps a traditional Polish racuchy texture with a slightly stronger bite.

Milk

Water: Use only if needed; the fritters will be less rich and slightly less tender.

Pumpkin

Hokkaido pumpkin: A traditional choice with firm flesh and good sweetness for this batter.

Egg yolk

Milk: Use a small splash only to loosen the batter; the fritters will be less rich.

Vanilla sugar

Sugar: Use plain sugar if vanilla sugar is unavailable; the aroma will be simpler.

Clarified butter

Sunflower oil: Frying will be cleaner in flavor, without the buttery note of traditional racuchy.