What is more comforting than carbs with carbs? Lángos with potatoes. Or bread with potatoes.
Diabetes aside, something exciting is happening next weekend and I have to cook Hunagarian food for around 100 people. Meaning that my whole house smells of goulash and lángos in anticipation and in preparation.
I didn’t worry about the lángos recipe, we have it as well in Romania only that we do not smear it in garlic and sour cream but we sprinkle it with sugar and eat is as a dessert. The very basic recipe is nothing else but fried dough and it’s absolutely delicious. The only downside of it is that it doesn’t preserve well. Meaning that the second day you might as well break someone’s head with it.
But not if you add potatoes to it. I mean who would have guessed right? And then I remembered the trips I took with my parents and the mandatory pit stop in Harghita to buy the potato bread. Soft, flakey, tasty, yummy and it all made sense. Potatoes in the dough it is then!
So for research reasons I did two batches yesterday, one simple and one with potatoes and the potatoes won. The dough is very soft and very fluffy and the potatoes give it a nice extra kick flavor. I monitored the process (ahem, ate) immediately after frying it, 4h, 6h and 24h after, both recipes.
While as the simple version is insanely delicious immediately after you’re frying it, as I said it doesn’t preserve well. It’s still ok after 2h but after 4 is so-so. Given the fact that I will have to prepare them slightly before the event starts they need to be tasting fresh.
The potato version instead, it’s good immediately after you fry it but it tastes better the more it cools down. The crumb keeps fresh and fluffy and topped with sour cream and garlic is just heaven.
The photo was taken 24h after I fried it so you can see that the texture is still there as I would have made it now.
Anyway, before I talk too much you need to keep in mind that you’ll get 4 lángos from 250 grams of flour . You can make more out of it if you decide to make them smaller, but traditionally they need to be around 10cm in diameter big. Also, when frying them make sure you use a heavy bottom pot where you add plenty of oil to it. Using a heavy bottom pot will assure you that the oil won’t burn too quick and it will give you a constant temperature for frying. When frying them, they need to ‘float’ in hot oil so make sure you add somewhere in between 250 – 500 ml of oil to the pot. Make sure your oil is hot enough before frying and you can simply test it by throwing a little piece of dough in there. If it bubbles and starts frying, you’re good to go.
Oh, also, before I forget. The potato! The potato has to be freshly boiled. No cold potatoes, no leftover mashed potatoes, nothing like this but simply freshly boiled potatoes.
- 1 3/4 cup/250 grams of white flour
- 1 large potato, freshly boiled
- 1/2 cup/150 ml milk
- 1 tsp salt
- 1 tsp sugar
- 1tbsp oil
- half a pack of dried yeast
- boil the potato; allow it to slightly cool and mash it up;
- in a big bowl add the potato, the flour, the salt, the sugar, the yeast, the oil and the milk and with the help of a mixer, knead the dough until you get a smooth texture;
- allow it to rise until doubled in size, somewhere around 40 min – 1h;
- poke the air out of the dough and bring it to a slightly floured surface;
- divide it by 4 and with the help of your hands shape them into flatten round discs; make a cut in the middle so the air can go out while frying and you won’t have lángos exploding all over the place;
- fry them in hot oil around 2-3 minutes per side or up until they look golden brown;
- allow them to cool on paper towels so they can leave some of the excess oil.
Cut a clove of garlic in half and smear it all over the hot lángos. You can solely eat it like this or you can add sour cream and grated cheese on top. Or ham and cheese. Or tomatoes. Really, anything that makes you happy.
Enjoy it and try to stay diabetes free,