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| 500 Gramm | Potatoes (a generous lb) |
| 1 | Egg |
| 2 Esslöffel | To 3 tb cream |
| | A little flour |
| 1 Prise | Sugar |
| | Salt to taste |
| | Pepper to taste |
| 125 Gramm | Lard or butter (1/2 cup plus 1 Tbsp) |
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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'.
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
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