Egérke is a simple Hungarian spoon doughnut recipe (similar to tarkedli), which requires just basic ingredients, so there is a good chance you will have it all on hand. Egérke translates to tiny mouse, and it refers to the “tail” that forms when you drop the batter into the hot oil. These spoon doughnuts look weird, but their irregular shapes don’t have any negative impact on their delicious taste.
You may wonder why rum is listed among the ingredients. Rum is used to prevent the doughnuts from absorbing the oil, and that’s why these spoon doughnuts are less greasy. When the batter is placed in the hot oil, the rum evaporates quickly and does not let the pastry absorb the oil. The alcohol is gone and it will leave a subtle flavor.