Recipe: 2 medium potatoes
3-4 dl. (1.1/4- 1. 2/3 ) cups ) milk
30 g ( 1 oz ) yeast
A pinch of sugar
400 g ( 14 oz ) flour
1/2 teaspoon salt
1 liter (1 quart ) oil
Cook the well-washed potatoes. In a mug prepare the leavening agent: crumble the yeast into 1 dl (1/2 cup)lukerwarm milk, add the sugar and mix with a little flour. Sprinkle the top with 1/2 teaspoon flour, cover with a little towel and at warm room temperature, let it raise. Peel and mash the potatoes. Sift rest of the four into deep bowl, depress in the middle and pour in the leavening agent. Add the still warm mashed potatoes, 1 tablespoon oil and lukewarm salted milk to make a medium sttiff dough, then beat with a wooden spoon or mixer until bubbly. Sprinkle the top with 1/2 teaspoon flour, cover loosely with a towel, and put in a similary dry, warm place for about an hour to raise to twice its size.
After dough has risen, roll into floured work surface. Cut into circles about 5-inches in diameter and 1/2-inch thick.
Put them in plenty of very hot oil and fry one side cover, remove the cover and fry the other side until crispy.
This is a popular Hungarian snack sprinkled with salt or rubbed with garlic or garlic butter,but can also be eaten with sour cream, grated cheese, or other toppings.
The name comes from láng, the Hungarian word for flame, because traditionally it was baked in the front of the brick oven, close to the flames.
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