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'.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92