ReceptnaptárLittle cream-coated fritters
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Ingredients
Method
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- Whisk the egg yolks and vanilla sugar until smooth in a heatproof bowl.
- Pour in the milk, and cook over a bain-marie, stirring constantly, into a thick cream, about 10-15 minutes, until well thickened like a custard.
- Pour onto a buttered tray in a layer about 1.5-2 cm thick and let cool completely (can be sped up in the fridge, about 1 hour).
- Meanwhile make the thin noodle dough: roll out an egg-noodle dough made from 3 eggs very thinly, and cut into fine strips.
- Cut the cooled custard into rounds with a doughnut cutter or a spoon.
- Coat each round thoroughly in the raw noodle strips, so a thin layer of pasta covers every side.
- Deep-fry in plenty of 170°C oil or lard until golden brown, until the noodle coating is crisp.
- Drain on paper towels and serve warm.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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