LUSCIOUS LANGOS

Langos (lan-gosh) is another ubiquitous Hungarian treat. It is very popular in markets and with street venders all over Hungary. You can find it all over Eastern Europe too. It is made with a yeast leaven dough of flour and water, left to rise, then it is rolled out and deep fried. The dough is also made with flour and potatoes. This is called Krumplis lángos (croom-plee lan-gosh). Which is how we usually make it at home and that is what is pictured above.Typically they are topped with raw garlic, sour cream and a type of quark cheese. They are also often topped to be sweet with confectioners sugar, jam, even chocolate.

To make Krumplis langos you need a medium sized frying pan or one to accommodate the size langos you are going to make. You can make them small or you can make them big.

INGREDIENTS: for six or eight loaves.

• 2 medium sized potatoes
• 3 cups of unbleached flour
• 1 table spoon bread yeast
• 1 teaspoon salt
• 1/2 teaspoon sugar
• warm water or milk

      Topping:

• fresh garlic
• sour cream
• grated Parmesan cheese , Gouda or some other similar cheese

Start by putting the yeast into a cup of warm water with a teaspoon of sugar. Peel cut and boil the potatoes until they are soft. Put them in a bowl with a pat of butter and mash them until they are smooth. Put all of the other ingredients into a mixing bowl including the yeast and mashed potatoes and mix well until a tacky dough forms. It should stick to your fingers a little bit. If it is too dry add some more liquid, if it is too wet add a little more flour. Now cover the dough with a warm damp cloth and let it rest in order to rise for at least an hour.

After the dough has risen put a frying pan over med high heat. Pour in about 3/4" deep of vegetable oil. Bring the oil to 300 degrees and adjust the burner to maintain.

Then flour a section of the counter for rolling out the langos. Make balls about twice the size of a golf ball for medium sized.  Roll them out to about 1/8" thick and flour them well so they do not stick together. Stack them near the pan for frying.

      

After all of the dough has been rolled and the oil is ready carefully lay them into the oil and fry them until golden brown on both sides. They should bubble up and blister. This is the sign of a good langos.



Fry all of the Langos and stack them into a cullender over a plate to drain.

While they are still warm put garlic cloves into a garlic press and squeeze gently. As the mashed garlic comes out rub the press onto the langos. Put on as much or as little garlic as you desire. Put on a dollop of sour cream and with the back side of a spoon spread it around, then top with grated cheese. 

Viola, langos!

Tasty and fun to make. Especially if you have a helper.