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*|
|Oil for deep frying|
|3½||tsp active dry yeast can be used|