LANGOS
This snack is a fried dough rubbed in pure garlic and seasoned to perfection. This was particularly done for us when growing up as we gathered with other Hungarians for outings and cook outs. The smell is heavenly, they are smeared with the juice of a cut garlic clove and eaten warm. We children would stand impatiently around the kitchen waiting to get the first Langos out of the pan. In Hungarian kitchens the mother would feed the children and men first and then she served herself last. This tradition still holds true today no matter what age we are.
Provided by zbaby44
Categories Hungarian
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook the potatoes in boiling salted water.
- Peel them and immediately mash them. You should have about 1 1/2 cups. Cool.
- Mix the warm milk with the yeast and sugar. Let the starter sit for 5 or 10 minutes.
- Mix mashed potatoes with flour and the salt. Start with 1 1/2 cups and add more flour to make a knead-able dough. Knead dough well.
- Put dough in a bowl and cover.
- Let dough rise in a warm place until double in bulk. About 1 hour.
- Roll out the dough with a floured rolling pin on a floured board to 1/2 inch thick.
- Cut into rectangles, squares or circles. Triangles were my favorite. Prick the center of the dough with two slits with a knife to keep big bubbles from forming.
- Melt Lard in a frying pan so it is at least 1/2 deep.
- Fry Langos over medium heat. If the lard is too hot they will burn, if the lard is to cool the Langos will absorb too much lard. You will have to watch them. Let them get a nice tanish/brown color.
- When they are done, rub each Langos with a cut clove of garlic and sprinkle with salt both sides.
- Serve warm. (Good to accompany with a cold beer).
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Malik Hammas
[email protected]These are the best langos I've ever had. The dough is so soft and fluffy, and the toppings are perfect.
Natally Tshabalala
[email protected]I've been making this recipe for years and it's always a favorite. The langos are always light and fluffy.
Bilkis Begum
[email protected]These langos are the perfect party food. They're easy to make ahead of time and they're always a hit.
Faheem Haider
[email protected]I love that this recipe is so versatile. You can top the langos with anything you like.
Herschel Snowball
[email protected]These langos are so easy to make and they're always a crowd-pleaser.
Ashil Ashil
[email protected]I followed the recipe exactly and my langos turned out terrible. I don't know what went wrong.
Emalynne Wells
[email protected]I thought the langos were a little bland. I would have liked more flavor in the dough.
Roshanlama Tamang
[email protected]Not bad!
G Robi
[email protected]I was really impressed with this recipe. The langos were so light and airy, and the flavor was amazing. I'll definitely be making these again.
Jerry Lama
[email protected]I've never had langos before, but I'm definitely a fan now. They're so delicious and versatile. I can't wait to try them with different toppings.
Naya Ahmad
[email protected]These were the best langos I've ever had! The dough was light and fluffy and the toppings were perfect.
FeDo TV
[email protected]I was a little hesitant to try making langos because I'm not a very experienced cook, but I'm so glad I did! They were surprisingly easy to make and they turned out amazing. My family loved them.
Alhaji Namishow
[email protected]I've made langos a few times now and they always turn out great. The dough is so easy to work with and the langos fry up golden brown and delicious.
Bernice Chepyegon
[email protected]These langos were a hit at our party! They were so easy to make and everyone loved them.