Potato Lángos
Small (or, if you choose, not-so-small) cricles of fried potato dough. Can be a meal themselves or served as a side dish to fried meats or hearty stews. A precious bit of nostalgia for my father.
Ingredients
Allergy information: This recipe contains flour.
Portion size: 2 people (if eaten as standalone), probably 3-4 people if eaten as a side dish
- 2-3 regular sized potatoes
- Flour
- Something extra to eat them with if you'd like. Sour cream is the best and classic choice. Yoghurt-based dips should also work fine.
Instructions
- Boil the potatoes until they're easy to stab with a fork.
- Peel the potatoes while they're still warm.
- Smash up the boiled potatoes and allow them to cool. Spreading them out on the board you'll be using for dough wrangling should help.
- Add a bit of salt and as much flour as the potato will take up until you get a nice dough comparable to bread dough.
- Flatten with a rolling pin and cut out circles the size of a mug's top. As in, you can literally just grab a mug, dip it in flour, and use that as your cookie cutter if you don't have a circle one of the right size otherwise.
- Fry the circles in oil. (Deep frying should also work but we have not tested it yet.)
- Lather with sour cream on your plate if you'd like.