During the long winters when Hungarians needed substantial snacks to keep their bodies fueled, a potato dough fried in Lard was a good choice. The smell is heavenly, they are smeared with the juice of a cut garlic clove and eaten warm. We children would stand impatiently around the kitchen waiting to get the first cakes out of the pan.

In Hungarian kitchens the mother would feed the children and men first and then she served herself last.

Regards, June Meyer.

• 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 the potatoes in boiling salted water.
Peel them and immediately mash them. You should have about 1 1/2 cups. 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 the lard is too hot they will burn, if the lard is to cool the Langos will absorb too much lard. You will have to watch them. Let them get a nice color.
When they are done, rub each Langos with a cut clove of garlic and sprinkle with salt and Paprika.

Serve warm. (Good to accompany Bean or Lentil Soups, or a snack with beer or wine.)