Potato Lángos

DrygastDrygast, 2024-04-15

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.

 

  • Servings8 Portions
  • AllergensMilk, Wheat

 

  • Prep Time15 min
  • Rest Time60 min
  • Cook Time30 min

Description

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

Lángos

Nutrition Facts*

 TotalServing100 g
Energy2193.62 kcal274.2 kcal284 kcal
Carbohydrates319.62 g39.95 g41.38 g
Fat87.13 g10.89 g11.28 g
Protein40.55 g5.07 g5.25 g
Sugar12.36 g1.54 g1.60 g
Salt6.1 g0.76 g0.79 g

* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.

Directions

Lángos
  1. Boil the potatoes (20 minutes) and let them cool.
  2. Heat the milk to approx. 37°C - or at least let the milk come to room temperature.
  3. Stir the yeast into the milk and leave for 5-10 minutes.
  4. Add potatoes, flour and salt and mix to a dough (in a food processor or by hand).
  5. Cover the dough and leave to rise for 45-60 minutes.
  6. Pour the dough out onto a floured table (add more flour if necessary).
  7. Divide the dough into 8 parts and roll out into round shapes.
  8. Fry in oil (180°C) until golden (approx. 2-3 minutes on each side).
  9. Drain on kitchen paper or oven rack and cool slightly.
  10. Top with any topping such as e.g. sour cream and grated cheese.