Lángos is deep fried yeasted potato dough. It's delicious warm, rubbed with garlic, or topped with sweet chili sauce (though that is probably not a traditionally Hungarian version!) and spread with sour cream. It is also a great accompaniment to soups, stews, curries, or anything where you just want something to mop up the juices!
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| Lángos served here with sauteed capsicums and sour cream |
1-3/4 cups flour
1/4 cup of milk
1 tsp sugar
2 1/4 tsps dry yeast
mashed potatoes made from:
1 cup cooked potatoes
1/4 cup of milk
1-1/2 Tbsp butter
1 tsp salt
In a small bowl combine 1/4 cup of warm milk, 1 tsp sugar and the yeast. Leave for 15 minutes until frothy.
In the meantime make the mashed potatoes (cook potatoes, drain, add in milk, butter & salt, and mash).
Spread out thinly in the bottom of a bowl to cool. When cool add the flour and the yeast mixture and combine to a soft dough. Knead until elastic.
Cover and let rise for 1/2 hour. Punch down, knead lightly, cover, and let rise for another 1?2 hour.
Shape into 16 balls. Flatten and roll the balls into flat round shapes.
In a large pot heat 2 inches of vegetable oil. Carefully lower a flat bread or two (depending on size of pan) into the frying oil and fry until both sides are golden - should not take too long if the oil is hot enough. (If oil is too hot it will colour immediately but the inside will still be doughy). Cook all the flat breads and serve with your choice of accompaniments.
