Discover the secret ingredient making Hungarian langos lighter
Langos are the most popular street food dish in Hungary, enjoyed by both locals and tourists. These delicious pancakes are delightful to eat while exploring Budapest, and they're not difficult to prepare at home either. I have a foolproof recipe with a special ingredient I discovered at a langos stand.
Langos have captured the hearts of food lovers worldwide. The recipe is simple, allowing you to quickly embark on a culinary journey to Budapest. The base is a fluffy yeast dough. During my visit to Hungary, I discovered an ingredient worth adding to make it tastier and absorb less oil.
Add this ingredient to the dough
Langos are simply pancakes made from yeast dough. We know this dough well because, in addition to being delicious on its own, it's also used in donuts, buns, cakes, and other pastries. Although it may seem the recipe doesn't change, there is a version that includes potatoes. Some people prepare donut dough with this addition. I noticed that Hungarians also add mashed potatoes to langos. This makes them fluffy and less greasy.
How to fry langos
The pancakes are fried in deep fat, so you'll need a lot of oil. They should float freely in it. This is not a diet-friendly snack, especially since langos are traditionally served with sour cream and cheese. Therefore, it's worthwhile using the potato dough recipe. It's hard to say the pancakes will be lighter, as they won't lose calories, but they will definitely be crispier.
Hungarian langos with potatoes
Ingredients:
- 300 grams of potatoes,
- 510 grams of all-purpose flour,
- 350 millilitres (1.5 cups) of warm milk or water,
- 50 grams (3 ⅓ tablespoons) of oil,
- 1 teaspoon of sugar,
- 30 grams of fresh yeast,
- Oil for frying,
- Plain yogurt or sour cream for serving,
- Grated yellow cheese for serving,
- A few sprigs of chives for serving.
Preparation Method:
- Cook the potatoes in salted water. Then drain them and mash them.
- Mix 100 millilitres (0.4 cups) of warm milk, fresh yeast, and sugar. Set the mixture aside for a moment to let the yeast activate.
- Sift the flour into a bowl, add the potatoes and the risen starter. Pour in the rest of the milk and knead the dough, gradually adding oil. Finally, salt it, cover with a cloth, and set aside for 30 minutes to rise.
- After this time, divide the dough into about 8 balls and roll them into small pancakes.
- Fry the prepared pancakes on both sides in hot oil for a few minutes.
- Place them on a plate lined with a paper towel to absorb excess fat.
- Serve them with a portion of sour cream or yogurt, grated yellow cheese, and chopped chives.
