Langos

Every year, our local fall fair has this amazing little Hungarian stand that sells Langos. We tried it the first time we were there and fell in love. Hubs decided he would try to make it himself and after a little google searching he came across this recipe. It's so delicious and not to hard to make, and a great fall/winter treat.

3 or 4 med. potatoes

1/2 envelope of dry yeast

1/2 cup of warm milk for yeast

1/2 tsp. sugar

1 1/2 cups to 1 2/3 cups of flour

1/2 tsp. salt

Lard for frying

- Cook potatoes in boiling salted water
- Peel them and immediately mash them, let cool
- Mix the warm milk with the yeast and sugar (Let the starter sit for 5 or 10 minutes)
- Mix mashed potatoes with flour and the salt. Start with 1 1/2 cups and add more flour to 
  make a kneadable dough. Knead dough well.
- Put dough in a bowl and cover.
- Let dough rise in a warm place until double in bulk. About 1 hour.
- Roll out the dough with a floured rolling pin on a floured board to 1/2 inch thick.
- Cut into rectangles, squares or circles. Prick with a knife to keep big bubbles from
  forming.
- Melt Lard in a frying pan so it is at least 1/2 deep.
- Fry Langos over medium heat. (If lard is too hot they will burn, if lard is to cool the
  Langos will absorb too much lard)
- When they are done, rub each Langos with a cut clove of garlic and sprinkle with salt
  and Paprika or as a treat sprinkle them with sugar and cinnamon.

Serve warm. (Good to accompany Bean or Lentil Soups, or a snack with beer or wine.)
Recipe from http://homepage.interaccess.com/~june4/langospotatocakes.html.