I first heard of fluta a few months ago and have made it several times since then. Fluta is a simple, yet great deep-fried pastry made from a yeasted potato dough. It can be eaten as a dessert with fruit jam, or as an alternative to lángos, it can be served with garlic sour cream and grated cheese. (Source of the recipe: Szoky konyhája)
- 600 g (~1 1/3 lbs) boiled potatoes, mashed with a ricer and completely cool
- 2 eggs
- 25 g (~1 3/4 tbsp) butter, softened
- 400 g (~3 1/4 cups) flour
- 20 g (~3/4 oz) fresh yeast (~2 tsp dry yeast)
- pinch of sugar
- 30 ml (~2 tbsp) water, lukewarm
- 1 tsp salt
- oil or lard for deep-frying
Dissolve yeast with a pinch of sugar in lukewarm water. Place cool mashed potatoes, flour, butter, eggs and salt in a bowl. Add activated yeast and knead into a smooth dough. Cover and in a lukewarm place leave it to rest for 15-20 minutes.
Turn out the dough onto a floured surface and roll out until 3-4 mm / 1/8 inch thin. Feel free to cut the dough into any shape you like: squares, rectangles, rhombuses or circles. Over medium-low heat deep-fry them until they are golden brown on both sides.
Fluta can be eaten as a dessert if you serve it with fruit jam. Or similar to lángos it can also be an amazing savory dish topped with garlic sour cream and grated cheese.