Csöröge Fánk: Light Twisted Fritters with Apricot Jam

Why You’ll Love This Recipe

• Authentic carnival-style Hungarian fritters with that classic light, shattery crunch.
• Tender, tangy dough thanks to sour cream and a touch of butter.
• Quick to fry and fun to shape into pretty twists.
• Perfectly paired with a sunny spoonful of warm apricot jam.

Grocery List

• Produce: 1 lemon (for zest)
• Dairy: Sour cream, unsalted butter, 1 large egg + 3 large egg yolks
• Pantry: All-purpose flour, granulated sugar, powdered sugar, baking powder, fine salt, vanilla extract, dark rum or apricot brandy (optional), neutral frying oil, apricot jam

Full Ingredients

For the Dough

• 2 1/2 cups (325 g) all-purpose flour, plus more for dusting
• 2 tbsp (25 g) granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp fine salt
• 1 tsp finely grated lemon zest
• 2 tbsp (28 g) unsalted butter, softened
• 1 large egg + 3 large egg yolks
• 1/2 cup (120 g) sour cream, at room temperature
• 1 tsp vanilla extract
• 1 tbsp dark rum or apricot brandy (optional, for extra blistery crispness)

For Frying & Finishing

• Neutral oil (sunflower, canola, or peanut), 1.5–2 quarts (1.4–1.9 L), enough for 2 inches/5 cm depth
• 1 cup (120 g) powdered sugar, for dusting

To Serve

• 1 cup (300 g) apricot jam, gently warmed until spoonable

Step-by-Step Instructions

Step 1: Make the dry base

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the lemon zest and rub it into the flour with your fingertips to release the oils and perfume the dough. Add the softened butter and rub it in until the mixture looks like fine damp sand.

Step 2: Bring the dough together

In a separate bowl, whisk the whole egg, egg yolks, sour cream, vanilla, and rum (if using). Pour into the dry ingredients and stir with a fork until a shaggy dough forms. Tip onto a lightly floured counter and knead for 2–3 minutes until smooth and supple. The dough should be soft but not sticky; dust lightly with flour only if needed.

Step 3: Rest the dough

Flatten the dough into a 1-inch (2.5 cm) thick disk, wrap, and rest at room temperature for 20 minutes. This relaxes the gluten so the dough rolls thin without snapping back.

Step 4: Heat the oil

Pour oil into a deep, heavy pot to a 2-inch (5 cm) depth. Heat to 350°F (175°C) over medium heat. Set up a wire rack over a rimmed sheet pan for draining, and have powdered sugar ready for dusting.

Step 5: Roll thin and cut

On a lightly floured surface, roll the rested dough to 1/8 inch (3 mm) thickness, aiming for a roughly 12×18-inch (30×45 cm) rectangle. Using a pastry wheel or knife, cut into diamonds about 2×4 inches (5×10 cm). Cut a 1-inch (2.5 cm) slit in the center of each diamond, then pull one pointed end through the slit to create the classic twist.

Step 6: Fry in small batches

Fry 3–6 pieces at a time, depending on pot size, turning once. Each batch takes about 30–45 seconds per side, or until pale golden with tiny blisters. Keep the oil at 340–355°F (171–179°C); adjust heat as needed. Transfer fritters to the rack to drain and cool slightly.

Step 7: Finish and serve

While still warm, shower the fritters generously with powdered sugar. Serve immediately with small bowls of warmed apricot jam for dipping or spooning over the top. They’re best enjoyed within minutes of frying, when the contrast of crisp shell and tender interior is at its peak.

Pro Tips

• That spoonful of rum or brandy helps create a blistered, shattery crust and keeps the fritters from absorbing excess oil.
• Roll the dough thin (1/8 inch/3 mm). Thicker dough fries up heavier and less crisp.
• Use a thermometer and fry hot: 350°F (175°C) is the sweet spot for light, non-greasy fritters.
• Test-fry one fritter first to dial in timing and color before committing to a full batch.
• Dust with powdered sugar while warm so it clings beautifully without melting.

Variations

• Classic citrus: Swap lemon zest for orange zest and add a pinch of vanilla sugar for aroma.
• Cinnamon sugar: Instead of powdered sugar, toss warm fritters in 1 cup (200 g) sugar mixed with 2 tsp ground cinnamon.
• Jam bar: Serve with apricot jam plus bowls of plum butter (lekvár) or sour cherry preserves for a Hungarian-style spread.

Storage & Make-Ahead

Csöröge fánk are best fresh. To hold for serving, keep fried fritters on a rack in a 200°F (95°C) oven for up to 30 minutes. Leftovers: cool completely, store in an airtight container at room temperature for 1–2 days, and re-crisp at 300°F (150°C) for 6–8 minutes; dust again with powdered sugar. Make-ahead dough: wrap and refrigerate up to 24 hours; let sit 10 minutes before rolling. Freeze dough for up to 1 month; thaw overnight in the refrigerator. You can also cut and shape the twists, freeze in a single layer, then bag; fry from frozen, adding 15–30 seconds to the cook time.

Nutrition (per serving)

Approximate for 1/8 of batch with powdered sugar and about 2 tbsp jam: 510 kcal; 24 g fat; 68 g carbohydrates; 7 g protein; 29 g sugars; 190 mg sodium. Values will vary with frying oil absorption.