Hi, Andrew. I do a lot of Hungarian cooking (passed down from my grandmother). I am guessing that what you are looking for is a recipe for langos. If so, here it is. If not, I'm sure you'll enjoy these. They are irresistable when paired with gulyas soup. I prefer them without the caraway seeds. This recipe comes from the Paprikas Weiss Hungarian Cookbook.

For the langos:
1 package dry yeast
1 1/2 cups lukewarm water
3 medium size potatoes, boiled, cooled and peeled
1/2 teaspoon salt
1/4 teaspoon caraway seeds (optional)
6 /2 cups flour

For preparing the langos:
3 cups vegetable oil
Kosher salt
2 to 3 cloves of fresh garlic, peeled and cut into slivers

Dissolve the yeast in only 1/2 cup of the warm water.

Put the potatoes through a ricer or a seive using the back of a wooden spoon. Add the salt. Add caraway seeds if you are using them. Mix the potatoes with the flour, adding the yeast mixture and enough additional water to make the dough easy to knead. Knead on a floured surface until no longer sticky. Place dough in oiled bowl, turn over so that the oiled side is up, cover it and let it rise until doubled.

Punch down and roll out the dough on a floured surface until it is about 1/2 inch thick. Cut into pieces approximately 4x2-1/2-inches. Let rest for 1/2 hour, covered with a clean towel. Do not let dough get cold.
Make a cut 2 or 3 inches long in the center of each piece.

Heat 3 cups of vegetable oil to 375 degrees Farenheit.

Fry the dough, a few pieces at a time, until golden brown, turning as necessary. Do not overcrowd or the oil will cool too much and the langos will get soggy. Remove from oil, sprinkle with Kosher salt and rub with a cut clove of garlic.

I hope you enjoy these as much as my family does. Have a great day!