Lángos
Deep-fried dough with garlic water, sour cream and cheese.
Lángos is Hungarian fried dough — a yeasted dough enriched with mashed potato, stretched thin with oiled hands and fried about a minute a side until it puffs. It is brushed with garlic crushed into water the moment it comes out, then topped with sour cream and grated cheese. The dough needs an hour to prove; everything after that is fast.
Ingredients
- 500g flour
- 7g dried yeast
- 300ml warm milk
- 1 boiled potato, mashed
- Oil for frying
- Garlic, sour cream, grated cheese
Method
- 1
Mix flour, yeast, milk, mashed potato and salt into a sticky dough; prove 1 hour.
- 2
Stretch pieces into thin rounds with oiled hands.
- 3
Fry in hot oil about a minute a side until puffed and gold.
- 4
Brush at once with garlic crushed into water.
- 5
Top with sour cream and cheese.
Flour, yeast and one potato — market food at market prices.
The Hungarian pair
- Gulyás (Hungarian Goulash) — The soup from the same kitchen.
- Svíčková na Smetaně — The Central European main that follows it.
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