Potato Langos

Potato Langos

  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 75 minutes
  • Yield: 8 pieces
  • Difficulty: 2 (1 - 5)
  • Allergens: Gluten
  • Categories: Appetizers European Lunch
A Hungarian street food favorite with a twist - these potato-enriched fried breads are crispy on the outside, fluffy on the inside. Made with a potato-enriched dough that creates an extra tender texture, these langos are perfect served hot with traditional toppings like garlic water, vegan cheese, or sour cream. A crowd-pleasing comfort food that's worth the effort!
Make sure your potatoes are really well mashed - any lumps will show in the final product.The water temperature is crucial for the yeast - too hot will kill it, too cold won't activate it.Don't skip the resting time - it makes the dough easier to work with.When stretching, be gentle to maintain the thickness difference between center and edges.Test oil temperature with a small piece of dough - it should bubble and rise to the surface.

Potato Langos Ingredients Instructions

  1. Peel and cut potatoes into even chunks.
  2. Cook potatoes in salted water until tender, about 15-20 minutes.
  3. Drain thoroughly and mash while hot - they need to be completely lump-free!
  4. Let the mashed potatoes cool until just warm, not hot.
  5. In a large bowl, mix flour, instant yeast, and sugar.
  6. Add warm water (around 37°C/98°F) and 1 tablespoon sunflower oil.
  7. Add the warm mashed potatoes and salt.
  8. Mix and knead until you have a soft, slightly sticky dough (about 5-7 minutes).
  9. Cover and let rise in a warm place for 15 minutes.

Garlic Water Instructions

  1. Finely mince or crush the garlic.
  2. Mix with water and set aside to infuse.

Shaping and Frying Instructions

  1. After rising, divide the dough into 8 equal pieces.
  2. Form each piece into a ball.
  3. On a floured surface, stretch each ball into a disc about 20cm in diameter, making the edges slightly thicker than the center.
  4. Heat sunflower oil in a large, deep pan to 180°C (350°F). The oil should be about 5cm deep.
  5. Carefully lower one langos into the hot oil.
  6. Fry for 1-2 minutes until golden brown, then flip and fry the other side.
  7. Remove with a slotted spoon and drain on paper towels.
  8. Brush with garlic water while still hot. Serve with garlic, vegan cheese, sour cream, and fried onions.

Notes

  • Make sure your potatoes are really well mashed - any lumps will show in the final product.
  • The water temperature is crucial for the yeast - too hot will kill it, too cold won't activate it.
  • Don't skip the resting time - it makes the dough easier to work with.
  • When stretching, be gentle to maintain the thickness difference between center and edges.
  • Test oil temperature with a small piece of dough - it should bubble and rise to the surface.

Nutrition Facts

8 Servings per container
Serving Size 1 servings (125 g)
Amount per serving
Calories 275
% Daily Value
Total Fat 6 g
8%
Saturated Fat 1 g
5%
Unsaturated Fat 4 g
0%
Trans Fat 0 g
0%
Cholesterol 4 mg
1%
Sodium 24 mg
1%
Total Carbohydrate 48 g
17%
Dietary Fiber 3 g
12%
Total Sugars 4 g
8%
Protein 7 g
14%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and has been calculated automatically