Zharenka with Apples and Cinnamon
A comforting and sweet Belarusian dish featuring pan-fried apples and potatoes, seasoned with cinnamon, often served as a dessert or a sweet side. This recipe transforms simple ingredients into a delightful treat with a balance of tender potatoes, soft apples, and warm spices.
🧂 Ingredients
- 500 g Potatoes(peeled and cut into approximately 1 cm (0.4 inch) cubes. Ensure they are dry before cooking.)
- 3 medium Apples(firm varieties like Gala, Fuji, or Honeycrisp, cored and cut into approximately 1.5 cm (0.6 inch) cubes. Do not peel if desired for extra texture and nutrients.)
- 50 g Unsalted Butter(divided for frying potatoes and finishing the dish.)
- 2 tbsp Granulated Sugar(or to taste. Brown sugar can be substituted for a deeper caramel flavor.)
- 1 tsp Ground Cinnamon(plus more for dusting if desired.)
- 0.5 tsp Vanilla Extract
- 1 pinch Salt(to enhance flavors.)
👨🍳 Instructions
- 1
Prepare your ingredients: Peel and cube the potatoes, core and cube the apples, and have all other ingredients measured and ready. Ensure the cubed potatoes are patted thoroughly dry with paper towels to promote crisping.
💡 Tip: Drying the potatoes is crucial for achieving a good sear and preventing them from steaming. - 2
Heat 25g of butter in a large, heavy-bottomed skillet (cast iron works well) over medium heat (around 180°C / 350°F). Once the butter is melted and begins to foam, add the dried potato cubes and a pinch of salt. Spread the potatoes in an even layer.
💡 Tip: Avoid overcrowding the pan; cook in batches if necessary to ensure even browning. - 3
Fry the potatoes, stirring only occasionally (every 5-7 minutes), for about 15-20 minutes, or until they are tender throughout and have developed a golden-brown, slightly crispy exterior. You should hear a gentle sizzle.
💡 Tip: Resist the urge to stir too frequently, as this can prevent proper browning. - 4
Add the cubed apples and the remaining 25g of butter to the skillet with the potatoes. Stir gently to combine. Continue to cook for another 8-10 minutes, stirring more frequently now, until the apples have softened but still hold their shape – they should not be mushy. The potatoes should be fully tender and well-browned.
💡 Tip: The apples will release some moisture; this is normal and will help create a slight sauce. - 5
Sprinkle the granulated sugar, ground cinnamon, and vanilla extract evenly over the apple and potato mixture. Stir gently to coat everything. Cook for an additional 2-3 minutes, stirring constantly, allowing the sugar to melt and lightly caramelize, creating a glossy coating.
💡 Tip: Watch carefully to prevent the sugar from burning. - 6
Taste the zharenka and adjust seasoning. Add more sugar for sweetness, cinnamon for spice, or a tiny bit more salt to balance the flavors if needed. Serve immediately while hot and fragrant.
💡 Tip: Zharenka is best enjoyed fresh. It can be served as a warm dessert, a sweet breakfast component, or a unique side dish.
💡 Pro Tips
- ✓Use firm apples like Gala, Fuji, or Honeycrisp that hold their shape when cooked. Softer apples like McIntosh will break down too much.
- ✓For a richer flavor, a pinch of freshly grated nutmeg can be added along with the cinnamon in step 5.
- ✓Ensure your skillet is large enough to hold the ingredients in a relatively single layer for optimal browning.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a handful of raisins or dried cranberries during the last 5 minutes of cooking the apples for extra texture and flavor.
- Serve with a dollop of sour cream, Greek yogurt, or a scoop of vanilla ice cream for a delightful contrast.
- A tablespoon of chopped walnuts or pecans can be toasted and sprinkled over the top just before serving for added crunch.