George Lang

Fried Soup Peas

Rántott Borsó

Preparation info

  • 6 to 8

    servings
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 1 egg
  • ½ cup flour
  • ⅓ cup milk

Method

  1. Mix egg, flour, milk and salt till smooth.
  2. Bring lard to frying temperature in a large frying pan (just before smoking), then turn down to low heat.
  3. Use a sieve with large holes; little by little drip the batter through the holes into the frying pan, making sure the drops do not fall on top of each other but rather next to each other.
  4. Immedi