Racuchy na kefirze

Ingredients · 4 servings

• 250 gWheat flour
• 400 mlButtermilk
• 2Egg, cracked
• 1 tspBaking soda
• 50 gSugar, divided, finely ground for serving (to serve)
• 1 pinchSalt
• 80 mlSunflower oil, for frying

Equipment

stovetop, kitchen scale, measuring spoon, mixing bowl, whisk, spatula, tablespoon, frying pan, paper towel, plate, serving plate, small sieve

Instructions

1. 1
   Prepare Station

   Gather and measure flour, buttermilk, eggs, baking soda, sugar, salt, and oil; set out 2 bowls, whisk, spatula, tablespoon, pan, and paper towel. · 3 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Whisk Wet Base

   Whisk eggs with 30 g sugar and salt until loose and lightly foamy, then stir in buttermilk until the mixture looks smooth. · 3 min

   What to look for: The mixture is pale, fluid, and evenly combined.

3. 3
   Combine Dry Mix

   Mix wheat flour with baking soda in a separate bowl, then add it gradually to the liquid mixture while folding with a spatula. · 3 min

   What to look for: Dry ingredients are dispersed and the batter begins to thicken.

4. 4
   Keep Batter Lumpy

   Fold the batter only until no dry flour remains; stop while small lumps are still visible so the racuchy fry up fluffy. · 1 min

   What to look for: The batter is thick, spoonable, and slightly lumpy.

5. 5
   Heat Oil

   Heat sunflower oil in a frying pan over medium heat until it shimmers; keep the layer shallow, about 3-4 mm deep. · 3 min

   What to look for: The oil shimmers gently without smoking.

6. 6
   Fry First Side

   Spoon tablespoon-sized portions of batter into the hot oil, leaving space, and fry until edges set and bubbles appear on top. · 4 min

   What to look for: Edges look set and small bubbles dot the surface.

7. 7
   Flip Fritters

   Flip each fritter carefully and fry the second side until puffed and golden, adjusting heat if the oil browns them too fast. · 4 min

   What to look for: Both sides are evenly golden and the centers look puffed.

8. 8
   Drain Batches

   Transfer fried racuchy to paper towel to drain, then repeat with the remaining batter in batches without crowding the pan. · 5 min

   What to look for: The fritters lose excess surface oil and stay crisp at the edges.

9. 9
   Serve Warm

   Serve the racuchy warm, dusted with the remaining finely ground sugar, while the crust is crisp and the center stays tender. · 2 min

   What to look for: A light sugar coating sits on hot, golden fritters.