Deep Fried Cookie Recipe: Possibly Austrian or Hungarian
I had a near disaster yesterday: tried to make a cookie my Hungarian grandmother made a long time ago. She pronounced it DEE DEE GROMPHIN During whatever war was raging and who won, she recounted going daily by horse and wagon (late 1800's) across a border to be schooled in German, by law. That's why I think she could have been Austrian or Hungarian: Spoke German all her life, but Hungarian when she didn't want the children (my mother, et al) to know what was being said. Lots of eggs or egg yolks: can't remember. I GOOGLED and found this (dreadful) recipe:
4 C flour, 1 cup sugar, 1/2 cup butter, 3 eggs, dash salt, 1 tsp lemon juice, 2 tbsp water. Roll the dough out, cut into 2 x 4 rectangular strips, put a hole iin the center, turn inside out. Drop in deep friyer and fry until they float or are golden brown. Came from Cooks.com. Believe it or not, the recipe did not give directions for mixing/kneading. I kneaded a lot: maybe too much? But this didn't seem like a pie crust recipe. Maybe egg yolks instead of whole eggs? The full cup sugar seems like a lot, and maybe contributed to a dough that fell to pices when I tried to shape it. The taste wnd texture were barely adequate: nothing like I remember Grandma's.
Anyone here have a good recipe for such a cookie? I realize that just about every nationality has some version of a deep fried cookie. I am looking for a tender, eggy cookie, the dough of which can be nandled without breaking when formed in free form shape.