Street Food
Langos (Fried Dough with Toppings)
The Quirky Foodster Team
Ingredients
- 500 g (4 cups) flour
- 200 g (1 medium) mashed potato, cooled
- 10 g (2 1/4 tsp) instant yeast
- 250 ml (1 cup) warm water
- 1 tsp salt
- Sunflower oil, for deep frying
- Sour cream, grated cheese and crushed garlic in oil, to top
Method
- Dissolve yeast in warm water; let stand 10 minutes.
- Combine flour, mashed potato, salt and the yeast mixture into a soft, slightly sticky dough; knead well.
- Cover and let rise 1 hour until doubled.
- Divide into portions and stretch or roll each into a flat oval, about 1 cm (1/2 in) thick.
- Heat oil to 180C (350F) and fry each piece 2-3 minutes per side until puffed and golden.
- Drain on paper towel and top immediately with garlic oil, sour cream and grated cheese while hot.
Introduction: Deep-fried discs of yeasted potato dough topped with sour cream, grated cheese and garlic, langos is Hungary's quintessential street food and fairground snack, sold from stalls at markets, baths and festivals across the country.
Cultural Background: Deep-fried discs of yeasted potato dough topped with sour cream, grated cheese and garlic, langos is Hungary's quintessential street food and fairground snack, sold from stalls at markets, baths and festivals across the country.
Tips: Fry at a steady temperature; oil that's too hot browns the outside before the inside cooks through.
Variations: Toppings vary from simple garlic and salt to loaded versions with ham or extra cheese.
Storage: Best eaten immediately; does not store or reheat well once topped.
Reheating: Reheat plain (untopped) langos briefly in a hot oven; add toppings fresh.
Nutrition: Approx. 380 kcal, 9 g protein, 18 g fat, 46 g carbohydrate per piece.
FAQs:
Q: Why is potato added to the dough?
A: Mashed potato gives langos its characteristic soft, slightly chewy interior.
Q: Where is langos traditionally sold?
A: At street stalls, markets, fairs and notably at Hungarian thermal bath complexes.
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