Csoroge are Hungarian deep fried fritters.
1 tablespoon whiskey or bourbon
1/8 teaspoon salt
1 tablespoon sugar
1/4 cup water
1 cup flour
Beat eggs with salt. Add whiskey, sugar and water. Stir in flour to form a soft dough. On a well floured surface, roll out dough as thin as possible. Cut dough in 1 1/2 inch strips across the width. Cut each strip into long diamond- shaped pieces by cutting diagonally every 2-3 inches. Cut a 1/2” slit in the center of each diamond. Carefully lift and stretch each diamond-shaped piece and pull one corner through the cut in the center, stretching the dough slightly. Place the twisted dough on a floured surface.
Prepare a sheet pan lined with paper towels. In a 5-6 quart pot, heat 2 quarts of canola oil until it reaches 350 degrees on a deep fry thermometer. Drop 4-5 csoroge in the hot oil and fry until golden, turning once. Remove with a slotted spoon and drain on the prepared pan.
Allow the oil to return to the proper temperature and continue frying until all the pieces are done. Serve warm or at room temperature dusted generously with confectioners’ sugar.