The Hirshon Hungarian Lángos - Krumplis Lángos

Lángos Image Used Under Creative Commons License From Pinterest.com

Citizens, Lángos is a delicious Hungarian food speciality, a deep-fried flatbread made from a dough made of water or milk and flour, with a dash of sugar and salt and fried in oil.

Adding sour cream, yogurt or mashed potatoes to the dough is optional, in the latter case it is called potato lángos (in Hungarian krumplis lángos).

It is always eaten fresh and warm, sometimes topped with sour cream and grated cheese, or Liptauer, ham, or sausages, or even without toppings – just rubbed with garlic or garlic butter, or doused with garlic water.

Traditionally, lángos was baked in the front of the brick oven close to the flames. This is the basis for its name; “láng” means “flame” in the Hungarian language.

Lángos was served as breakfast on the days when new bread was baked. Now that people no longer have brick ovens and do not bake bread at home, lángos is virtually always fried in oil.

Lángos is sold at many fast-food restaurants not only in Hungary but also in Austria. In Austria, especially in Vienna, lángos is very popular as a fast food at fairs and in amusement parks like the Prater.

Lángos is known in the Czech Republic, Slovakia and Croatia as langoš, and is also popular in Romania as langoși. In Serbia, it is known as languš (although it is commonly called “Mekike”) and is traditionally made in Vojvodina, Serbia, where it was introduced by the local Hungarians.

Citizens, my version is resolutely traditional and delicious, I hope you enjoy it as much as I (and millions of South / Central Europeans) do! 🙂

Battle on – The Generalissimo

The Hirshon Hungarian Lángos – Krumplis Lángos

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Recipes

Ingredients

Lángos:
500 g bread flour (strongly preferred) or all-purpose
250 g potato peeled, cooked and finely mashed
1 teaspoon granulated sugar
200 ml milk
15 g fresh yeast
1 tsp salt
sunflower oil for frying
garlic wash, sour cream, grated cheese for serving
***
Garlic wash:
3-4 garlic cloves crushed
100 ml water
3 tablespoons olive oil
1 head garlic
Kosher salt
***
16 oz. sour cream
16 oz. grated cheese (Trappista or Edam)

Instructions

Sprinkle the sugar into lukewarm milk, stir then crumble in the yeast. Let it rest for 5-10 minutes till the yeast starts to work in the sugary milk. It is very important that the milk is not too warm, it could ruin the yeast.
Combine the flour, salt, finely mashed potato, yeast in a bowl and knead it thoroughly till well combined springy, takes about 10 minutes.
Cover with a clean kitchen towel and let it rest at a warm (not hot) place for 45 minutes, the dough should rise and double or triple in size.
Meanwhile prepare the garlic wash to allow time for its flavors to infuse. Simply combine the crushed garlic, water and a little oil in a glass and set aside.
Now on a floured board, roll the dough out to a depth of 1cm (0.5 inch).
Stamp out round circles using a round 9cm (3.5 inch) cutter, cover with the kitchen towel and let it rest for 10 minutes.
In a big frying pan heat the oil, fry the lángos pieces, stretch the dough circles by hand as much as possible without tearing and carefully immerse into the hot oil.
Fry both sides of the lángos on medium heat turning once.
Remove from the oil and place it onto a plate lined with paper towels.
Give the langos a garlic wash, sprinkle with kosher salt, cover with sour cream and more crushed garlic and lastly top with the grated cheese.
Eat warm as fresh as possible.

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