Lángos, or how to save last night’s mashed potatoes
This is a common Hungarian breakfast often sold at street vendors. Warm and with a different chewiness than other fried dough because of the potato.
Ingredients
- 1 cup mashed potato
- 2.5 tsp yeast
- 1 tsp sugar
- 1.75 cup flour
- 1 tbsp oil
- 0.75 tsp salt
- 0.5 cup milk
- 1 head garlic
- 3 tbsp olive oil
What to do with them
Warm milk and mix with yeast and sugar. When yeast wakes up, add salt, oil, and potato and beat until smooth. Add flour until it forms a ball. Knead 3 minutes, oil, and put it into a ziplock bag until doubled in size. I leave it in the fridge overnight. Mash the garlic and dice it. Add to the olive oil in a dish and work with a pestle.
On lángos day, oil your hands and begin grabbing balls out of the dough and pinching them out until they are about 6 inches and thin. You don’t want it perfectly flat: if some parts are thin enough to see through it’s fine.
Heat your dry pot and toss them in one at a time. Stab them with a knife once as they float to the surface and fry both sides. When golden, brush with the olive oil.
Serve with grated cheese, sour cream, Hungarian pepper sauce, or any topping you like.
2025-08-14 · 9 months ago · 👍 gim