ReceptnaptárChoux fritters (toló-fánk)
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Ingredients
Method
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- Bring the milk to the boil, then gradually sprinkle in the flour, stirring vigorously and continuously until you get a smooth mass that pulls away from the side of the pan.
- Tip the mixture into a bowl and let it cool completely.
- Add the salt and sugar, then beat in the egg yolks one at a time, mixing thoroughly with a wooden spoon after each addition, until you get a shiny dough that still holds its shape when scooped.
- Heat plenty of oil or lard to 170°C in a deep pan.
- Using two teaspoons, drop small dumplings of the dough directly into the hot fat.
- Fry over medium heat, turning occasionally, for 4-5 minutes, until golden brown and cooked through inside.
- Drain on paper towels, then while still warm dust with vanilla sugar.
- Serve with apricot jam or warm wine-egg custard (borsodó) alongside.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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