🥔 Krumplis Lángos – Hungarian Potato Cakes
Ingredients
- 2 cups mashed potatoes (plain, no butter/milk)
- 2½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet (7 g) dry yeast
- ¾ cup warm milk or water
- 1 tbsp oil
- Oil for frying
Instructions
1️⃣ Activate yeast
Mix warm milk, sugar, and yeast. Let stand 5–10 minutes until foamy.
2️⃣ Make dough
In a bowl, combine mashed potatoes, flour, salt, yeast mixture, and oil.
Knead into a soft, slightly sticky dough.
3️⃣ Let rise
Cover and let rise 45–60 minutes until doubled.
4️⃣ Shape
Divide dough into balls. Flatten into thin discs with lightly oiled hands.
5️⃣ Fry
Fry in hot oil (170–180°C / 340–355°F) until golden on both sides.
6️⃣ Serve hot
Classic toppings:
- Garlic oil
- Sour cream
- Grated cheese
- Or just plain with salt 😋
Pro Tips 🇭🇺
✔ Use leftover boiled potatoes — perfect texture
✔ Don’t add butter to the mash
✔ Keep dough soft for airy lángos
✔ Best eaten fresh!
If you like Hungarian food as much as your recent requests show 😄, I can also share:
- Classic Lángos without potatoes
- Pogácsa (Hungarian biscuits)
- or a Hungarian street food combo menu 🇭🇺🔥
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