This is one of the most special sweets that has been published in Hungarian cookbooks for decades. Lakatosinas is actually prunes filled with marzipan, dipped in pancake batter and fried in oil. There’s no evidence why they are called lakatosinas, which means locksmith apprentice in English, but I read somewhere that it may refer to that when you eat them, your hands look as if they are dirty from lubricant.
Notes to the recipe:
- If you serve the prunes to adults, you can soak them in rum instead of water.
- Prune and marzipan together are sweet enough, but after frying you may dust them with cinnamon sugar.
- 2 eggs
- 120 g (~1 cup) flour
- 100 ml (~7-8 tbsp) milk
- pinch of salt
- 250 g (~40 pcs) prunes
- 120-140 g (~4-5 oz) marzipan
- oil for frying
In a bowl whisk together eggs, flour, milk and salt. Chill the batter in the fridge for an hour. (If you find the batter too thick after cooling, dilute it with some milk.)
Soak prunes in lukewarm water for 30 minutes. After 30 minutes drain and wipe them dry with paper towels. Fill each prune with a small piece of marzipan, then dip them into the thick batter. Fry them in 1 inch oil until golden brown. Feel free to serve them dusted with cinnamon sugar.