Potato Lángos
Savor the crispy golden perfection of potato langos, a Hungarian street food classic. With its fluffy interior and irresistible crunch, this treat is a culinary adventure waiting to be devoured.
| Servings | 8 Portions |
| Tags | Flour | Hungarian | Main Course | Party Food | Vegetarian |
| Allergens | Milk, Wheat |
| Prep Time | 15 min |
| Rest Time | 60 min |
| Cook Time | 30 min |
Langos are tasty fried potato bread from Hungary. Usually the breads are topped with garlic oil, sour cream and grated cheese. In Sweden, you often top with sour cream/creme fraiche, lumpfish roe, red onion and dill, which is really good. I also tried a dessert variant with nutella, banana and strawberries, which was perfectly fine.
In a classic Hungarian Lángos, potatoes are not included in the dough, but I think the version with potatoes is tastier than the one without.
It is possible to store deep-fried langos in the fridge for a day and then heat them quickly in the oven (175°C for about 5-10 minutes), but they are clearly best immediately after they have been deep-fried (and have cooled down a bit).
You can top langos with lots of different things, so why not offer a langos buffé? Instead of garlic oil, I used spiced butter (with, among other things, garlic in it), which turned out really well. If you use grated cheese, it is best if you buy a good (aged) cheese that you grate yourself and don't use one of those bags that are available in the store.
Ingredients
Directions
- Boil the potatoes (20 minutes) and let them cool.
- Heat the milk to approx. 37°C - or at least let the milk come to room temperature.
- Stir the yeast into the milk and leave for 5-10 minutes.
- Add potatoes, flour and salt and mix to a dough (in a food processor or by hand).
- Cover the dough and leave to rise for 45-60 minutes.
- Pour the dough out onto a floured table (add more flour if necessary).
- Divide the dough into 8 parts and roll out into round shapes.
- Fry in oil (180°C) until golden (approx. 2-3 minutes on each side).
- Drain on kitchen paper or oven rack and cool slightly.
- Top with any topping such as e.g. sour cream and grated cheese.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 2193.62 kcal | 274.2 kcal | 284 kcal |
| Carbohydrates | 319.62 g | 39.95 g | 41.38 g |
| Fat | 87.13 g | 10.89 g | 11.28 g |
| Protein | 40.55 g | 5.07 g | 5.25 g |
| Sugar | 12.36 g | 1.54 g | 1.60 g |
| Salt | 6.1 g | 0.76 g | 0.79 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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Drygast
Foodie, amateur cook, software developer, dog owner and generic old guy.
