Potato Lángos

Name: Potato Lángos
Prep time: 50 min
Cook time: 20 min
Total time: 2 h 10 min
Yield: 4 servings
Ingredients: 500 g all-purpose flour; 200 ml lukewarm milk; 25 g fresh yeast; 1 tsp granulated sugar; 1 tsp salt (for dough); 1.5 l vegetable oil (for frying); 4 cloves garlic, crushed; 200 g sour cream (for serving); 100 g grated cheese (for serving, optional)

Difficulty

easy

Time

2h 10m

Price Category

cheap

Calories

High

Potato Lángos is a true Hungarian classic, offering a richer version of the traditional lángos enriched with potatoes. This hearty and delicious fried dough is crispy on the outside and soft and airy on the inside, with an even more substantial texture thanks to the potatoes. It's a perfect choice for a quick lunch, dinner, or even a friendly gathering, guaranteed to enchant your taste buds. Prepare this popular street food at home and enjoy the freshly fried, garlicky, sour cream delight!

ingredients

4 Servings

500 g all-purpose flour200 ml lukewarm milk25 g fresh yeast1 tsp granulated sugar1 tsp salt (for dough)1.5 l vegetable oil (for frying)4 cloves garlic, crushed200 g sour cream (for serving)100 g grated cheese (for serving, optional)

Steps

Prepare Potatoes

Peel the potatoes, cut them into larger pieces, and boil them in salted water until tender (about 20-25 minutes). Drain them and mash them while still warm with a potato masher or fork until completely smooth. Let them cool to lukewarm.

Activate Yeast

In the lukewarm milk, stir in the sugar and yeast. Let it sit for 5-10 minutes until the yeast activates and a foamy layer forms on top.

Prepare Dough

In a large bowl, place the flour, add the salt, the lukewarm mashed potatoes, and the activated yeast mixture. Knead the dough by hand or with a stand mixer until it is smooth, elastic, and slightly sticky (about 10 minutes). Cover with a clean kitchen towel and let it rise in a warm place for 1 hour, or until it has doubled in size.

Shape Lángos

Turn the risen dough onto a lightly floured surface and divide it into 4-6 equal portions. With oiled hands or on a lightly floured surface, stretch each piece into a round shape, about 1-1.5 cm thick. You can make the center thinner.

Fry and Serve

Heat plenty of vegetable oil in a deep pan or pot over medium-high heat (about 170-180°C / 340-350°F). Carefully place the lángos into the hot oil and fry both sides until golden brown (about 2-3 minutes per side). Remove them and place on paper towels to drain excess oil. Serve immediately with garlic sour cream and grated cheese, or according to your taste.

Extra Tips

► Lángos is best enjoyed fresh and warm, immediately after frying.

► If you don't have fresh yeast, you can use 7g of active dry yeast, mixing it directly with the flour.

► Don't overfry the lángos; cook them until golden brown to ensure they remain soft inside.

Nutrition

	Per 100g	Per Serving 250g
Calories	350 kcal	875 kcal
Protein	8g	20g
Fat	20g	50g
Carbohydrate	35g	88g
Fiber	2g	5g
Sugar	1g	3g