Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

500 g Potatoes (a generous lb) Salt to taste
1 Egg Pepper to taste
2 tb To 3 tb cream 125 g Lard or butter (1/2 cup plus
A little flour -1 Tbsp)
1 ds Sugar

Finely grate the freshly boiled, peeled potatoes while still hot.
Add the cream, egg, and flour and knead into a dough. Let the dough
rest for 1/2 hour. On a floured surface, roll out the dough to about
a finger's width. With a glass, cut out small circles. Cook in
melted fat until golden brown on both sides.

Serve as main course along with stewed fruit, or as side dish with
roast pork.

In Hungary, this Swabian dish is known as 'Burgonyalangos'.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92

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