Hungarian Lángos

Ingredients

• 2 potatoes (Boiled and mashed; keep warm)
• 2.5 tsp instant yeast
• 1 tsp sugar
• 210 g flour
• 1 tsp oil (For oiling the bowl)
• 0.75 tsp salt
• 120 ml milk
• sunflower oil (For frying; use a generous layer)
• 2 garlic cloves (Halved and sliced for brushing)
• sour cream (For spreading; amount unspecified)
• grated cheese (For sprinkling; amount unspecified)

Steps

1. 1

   Place the still-warm mashed potatoes in a bowl with the instant yeast, sugar, flour, oil, salt, and milk. Mix the ingredients together by hand or with a stand mixer.

2. 2

   Knead the dough for about 5–7 minutes in a machine, or somewhat longer by hand, until it becomes smooth.

3. 3

   If the dough is too sticky, continue kneading a little longer and add a little extra flour if necessary.

4. 4

   Transfer the dough to a clean bowl rubbed with oil and cover it with a clean tea towel.

5. 5

   Let the dough rise for 1 hour, or until it has doubled in volume.

6. 6

   Divide the dough into four pieces and shape each piece into a ball. Place the balls on a board dusted with flour, cover them, and let them rise for another 20 minutes.

7. 7

   Heat a generous layer of sunflower oil in a large frying pan to 180°C / 350°F.

8. 8

   Flatten each dough ball and stretch it slightly.

9. 9

   Fry the flattened dough in the hot oil until golden brown. Turn it halfway through frying so it browns evenly.

10. 10

    Remove the fried lángos from the oil. Brush it with the sliced garlic cloves, spread with sour cream, and sprinkle with grated cheese. Serve hot.

Notes

The structured recipe does not specify quantities for the frying oil, sour cream, or grated cheese. The author notes that the lángos can be shallow-fried and turned halfway through to brown evenly. The recipe may also be adapted with roasted vegetables, whipped feta, or sweet toppings.

Nutrition per serving

• main
• snack
• vegetarian
• European
• fried
• street food
• sharing