Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
500 g Potatoes (a generous lb)
1 Egg
2 tb To 3 tb cream
A little flour
1 d Sugar
Salt to taste
Pepper to taste
125 g Lard or butter (1/2 cup plus
-1 Tbsp)
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
