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Great Grandma Katherine’s Hungarian Csorege (Deep Fried Cookies) Recipe

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This recipe for Great Grandma Katherine’s Hungarian Csorege (Deep Fried Cookies) is from Norma's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sift together in large mixing bowl:
2 cups sifted all-purpose flour
1 TBS sugar
½ tsp salt
3 egg yolks, slightly beaten
½ cup thick sour cream
½ tsp vanilla extract
3 pounds shortening or lard
Confectioner's sugar
Directions:
Directions:
Mix together first 6 ingredients until flour and liquid ingredients are well blended or stick together. Turn dough onto lightly floured surface and knead until dough is smooth. Shape dough into a ball and let it rest for 30 minutes.
Meanwhile, place lard or shortening in a large deep pot or a large deep fryer and heat slowly to 350 degrees. After dough has rested, roll dough on lightly floured surface in a rectangle shape about 1/8-inch thick. If dough sticks to surface, lift dough up and sprinkle a little flour underneath. Cut dough with a knife into diamond shape pieces 2-inches wide and 5-inches long. Cut 1-inch slit lengthwise in center of each diamond. Pull one end of diamond through the slit, twisting slightly. When lard is hot, place each cookie slowly into pot one layer at a time four cookies each time). Do not overload cookies, as it needs room to float around evenly while frying. When cookies are slightly brown on bottom, turn them over with a fork. When both sides are golden brown, remove from pot and drain on paper towel, repeat until all cookies are done. Before eating sprinkle cookies with confectioner's sugar. Enjoy.
Personal Notes:
Personal Notes:
This recipe gained international recognition hundreds of years ago and widely used in famous bakery shops today. Especially during Easter and Christmas holidays because not one cookie is the same after it's fried.

 

 

 

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