Receptnaptár"Drunken young ladies" (részeg kisasszonyok)
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Ingredients
Method
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- Beat the egg yolks with the icing sugar until pale and creamy.
- In a separate bowl, whisk the egg whites to stiff peaks.
- Gently fold the flour into the yolk mixture, then fold in the stiff egg whites in two or three batches, keeping the mixture light and airy.
- Heat plenty of oil or lard to 170°C in a deep pan.
- Drop small dumplings of the mixture into the hot fat with two teaspoons, and fry over medium heat until golden-red, turning occasionally, about 3-4 minutes.
- Drain on paper towels.
- Meanwhile make the wine or vanilla sauce: simmer the wine with sugar and a little lemon zest until slightly reduced, or cook milk with egg yolk and sugar into a custard.
- Serve the dumplings warm, drizzled with the sauce.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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