Potato Lángos

This is a recipe for a potato lángos, at least some variant of it.

Lángos is a popular and very delicious hungarian bread, usually made from flour, water, salt and yeast only, deep fried in oil and brushed with garlic, but when I stumbled over a recipe containing potatos as well, I tried it out and really liked it.

Of course it isn’t deep-fried either, as I have never deep-fried anything in my whole life, and don’t have any plans of changing that – just the thought of eating something that had a bath in fat is one of the most off-putting thoughts I can imagine (I can do with frying in a pan with a little oil though).

However, as my stove is still broken, that was not an option anyway. But as my microwave includes a griller, here is the microwave/grill variant of my potato lángos.

Ingredients:

  • 300g potatos
  • 200g wheat flour
  • 1 tablespoon dry yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 150ml lukewarm water
  • some oil
  • garlic or elephant garlic, (pulp, powder, grated, crushed or a mixture of all of these)

Cooking:

  • boil potatos (yes, you can boil potatos in the microwave, just put them in a bowl with some water)
  • meanwhile, mix flour, yeast, salt, sugar and water thoroughly
  • peel potatos and mash or rice them
  • add potatos to dough, mix again and let rest for 30 minutes

  • brush a piece of tin foil with some oil
  • now the tricky part: the dough is extremely sticky, so to be able to form flat pieces, you need to brush your hands with oil too
  • take a pice of dough about the size of a fist, flatten it until it has the size of a splayed hand and put it on the tin foil

  • grill each lángos for about 7-8 minutes, until the surface gets brown spots, then turn around and grill for another 6 minutes or so
  • when the lángos is done, brush it generously with garlic and eat while its hot

The dough should suffice for 5 lángos, each having ca. 200 kcals.

Don’t forget to keep away from civilisation for 2 or 3 days, until garlic odor has volatilized.

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