patakokat

Patakokat is a term that refers to a specific type of small, fried dough pastry commonly found in Hungarian cuisine. These pastries are typically made from a simple dough, often featuring flour, eggs, and a leavening agent, which is then shaped into small, irregular pieces. The key characteristic of patakokat is their preparation method: they are deep-fried until golden brown and puffy.

The texture of patakokat is usually light and airy on the inside, with a slightly crispy exterior. They are often served as a sweet treat, dusted with powdered sugar or drizzled with honey. In some variations, they might be flavored with a hint of vanilla or cinnamon. While they can be enjoyed on their own, patakokat can also be a component of larger desserts or served alongside fruit. Their name, which loosely translates to "streamlets" or "brooks" in Hungarian, may allude to their often irregular, flowing shapes as they cook and puff up in the hot oil. They are considered a rustic and traditional snack, often made in home kitchens.