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Potato lángos: Hungarian fried bread

  • 8 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

Lángos is the Hungarian name of a flat cake that is deep-fried. It has been many years since I had these, and I remember how I anticipated a hot lángos, with a fresh garlic clove rubbed all over it! I especially love with served with a Hungarian Gulyas soup. Other ways of serving this is with sour cream and grated cheese. After researching several versions of lángos, I decided to use potatoes with the yeast dough, and I'm glad I did. The lángos fried bread was so tender. The next day, I was able to make a a few more from dough I had chilled and it turned out great. Recipe is adapted from "Culinaria Hungary". For a step-by-step photo recipe, please visit my blog.


1 medium sized-Russet potato (about 10 oz.), peeled
3 teaspoons instant yeast*
1 cup milk
3 Tbsp. sugar
cups flour
Tbsp. oil
¼ tsp salt
Oil for deep frying
tsp active dry yeast can be used

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