Hungarian lángos from raised dough with grated boiled potatoes. Langos are soft. Serve as you like, traditionally with sour cream and grated cheese.
recipe,photo-recipe,potatoes,all-purpose flour / plain flour,all-purpose flour / plain flour,fresh yeast,Vegetarian dishes,Hungarian cuisine,Seasonal recipes
No. of servings
potatoes 7 oz (200 g)
Wash the potatoes, cook them almost soft. Cool and peel.
Grate the potatoes finely.
Mix flour and sugar with a little lukewarm milk. Add crumbled yeast and gently stir. Allow it to raise covered at warm place.
Put flour in bowl, add grated potatoes, yeast, lukewarm water and salt.
Knead the dough well, cover and let it rise for about an hour.
Make loaves out of the dough.
Shape them on a lightly floured board (roll and stretch) into the shape of a circle with a diameter of about 20 cm.
Put the prepared langos in hot oil and fry ...
... from both sides.
Remove the langos from the oil, let it drip and put on top of each other.