Hungary

Potato Lángos

Allergens named in the ingredients: Gluten. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

2 large potatoes, peeled
Fresh yeast
2½ lb all-purpose flour
Salt
Caraway seeds
Oil or lard
Garlic (optional)
Jam (optional)

Method

Cook potatoes until soft. Mash them fine and let them cool.
Mix fresh yeast with warm water and set aside.
In a deep dish mix together flour, mashed potatoes, salt, and a generous amount of caraway seeds.
Make a well in the middle and add the yeast mixture slowly. Start kneading, adding lukewarm water and flour as needed. The texture of the dough should be soft yet resilient.
Knead until dough does not stick to knuckles, about 20–25 minutes.
Generously flour bottom of a deep dish, place dough on top and sprinkle it with flour. Cover with a clean cloth, then let rise overnight in a warm place.
The next morning, turn dough onto a floured board, knead it gently, and flatten it with a rolling pin to about ¼ inch thick. Let it rest.
Cut the dough into squares, and with the tip of a knife, make 2–3 small incisions in each, nicking the surface only and not cutting through the dough. Let it rest again.
Heat the oil in a pan, and carefully place the squares in it. They will start puffing up instantly. Fry until golden brown and then turn to the other side.
Serve hot, rubbed with fresh garlic cloves, jam, or freshly-sprinkled salt.