Pizokel (sweet variant)
From the heart of Transylvania comes a classic recipe, a delicious variation of the traditional papanasi. This recipe has been inherited from my grandmother's notebook, who, with a delicate hand, noted the ingredients with terms dear to the times of yore, such as "yeast" or "deka". Although the ingredients are few, the recipe is very economical and extremely tasty, perfect for moments when we want to indulge in an authentic dessert.
To start, we prepare everything we need: a spacious bowl, flour, the two tablespoons of powdered sugar, and last but not least, the water that we put to boil in a large pot. It is important to organize ourselves, because once we start working with the potatoes, we have no time to waste; they oxidize quickly! We carefully peel the potatoes, then grate them finely or, for the more advanced, use a food processor. Here, speed is essential: the potatoes must be well squeezed to eliminate as much water from the mixture as possible.
Immediately after squeezing them, we add the two yolks and powdered sugar. We mix quickly, but without worrying too much if the mixture does not become perfectly homogeneous. Next comes the flour, and now it is time to get our hands to work. Our little hands will transform this mixture into a sticky, yet pleasant dough. If necessary, we add a little more flour until the texture becomes desired.
Meanwhile, the water in the pot has started to boil. We salt it well, and now we are ready to form the dumplings. We use a spoon that we dip in the boiling water, then take a portion of the dough, quickly shaping it between our wet palms. The round dumplings are then dropped into the boiling water, where they need to stay for about 10 minutes. In this time, we turn our attention to a frying pan. We put a little butter and a little oil, let it melt, and when it gets hot, we fry the breadcrumbs until they turn golden. Finally, we sprinkle a little brown sugar and ground walnuts for a perfect taste.
When the dumplings rise to the surface, I know they are ready. With the help of a slotted spoon, we take them out and roll them in the hot breadcrumbs, which should sizzle. These delights are best served hot, alongside sour cream, syrup, jam, or finely chopped nuts. Their taste melts in your mouth, but be careful, because when they cool, they become firmer, and that would be a loss. Enjoy them with pleasure, savoring every bite, and remember the beautiful traditions of Transylvania!
Ingredients: 500 g white potatoes, floury 2 egg yolks 150 - 200 g flour 4-5 tablespoons brown sugar of which 2, powdered 200 g breadcrumbs Walnut (both ground and chopped with a knife) Sour cream and syrup for topping
