🥔 Hungarian Potato Lángos (Krumplis Lángos)
Ingredients
- 2 cups mashed potatoes (plain, no butter or milk)
- 2½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 7 g (1 packet) dry yeast
- ¾ cup warm milk or water
- 1 tbsp oil
- Oil for frying
Instructions
1️⃣ Activate yeast
Mix warm milk, sugar, and yeast. Rest 5–10 minutes until foamy.
2️⃣ Make dough
Combine potatoes, flour, salt, yeast mixture, and oil.
Knead into a soft, slightly sticky dough.
3️⃣ Rise
Cover and let rise 45–60 minutes until doubled.
4️⃣ Shape
Divide 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 Hungarian Toppings 🇭🇺
- Garlic oil
- Sour cream
- Grated cheese
- Or just salt – simple and perfect!
Tips
✔ Use leftover boiled potatoes
✔ Keep dough soft, not stiff
✔ Eat fresh for best texture
If you want, I can also share:
- No-yeast quick potato lángos
- Oven-baked version
- or a Hungarian street food menu idea 🇭🇺🔥
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