Last night I made langos. It's a Hungarian snack - basically, it's potato dough fried in lard then sprinkled with a little bit of paprika, salt, pepper and drizzled with some thined sour cream. I haven't determined the right proportions for cutting the receipe in half yet as I'm still trying to get a feel for the proportions of flour to potato. How long can dough keep? Should I put the unused dough in the refrigerator or leave on the counter covered? What happens to the yeast?
Here's the receipe:
Also - you can rub the hot langos with a cut garlic clove. I was surprised how much flavor was added by just doing this. As for using lard - did you know that according to the USDA lard has less than half the cholesterol of ordinary, respectable butter. And as for flavor - delicious.