Lángos (Fried Dough)

Fried dough topped with sour cream and cheese.

Fried dough topped with sour cream and cheese.

(Pronunciation: Lahn-goash)

I guess someone who worked in a bakery suddenly decided “Hey wait a minute… what if we took this dough, and fried it?!!! ༼ つ ◕_◕ ༽つ”

And that’s how I imagine this Hungarian fried dough recipe was invented.

So I never actually tasted lángos before today because mommy always cooked healthy Hungarian foods (a bit of an oxymoron, but the point is “fried dough” was not on our menu), and I only planned to make it once so I could get a picture, write a recipe, upload it, and maybe taste a piece. Surprisingly, it wasn’t too bad so I ended up having 2 pieces. (´・ω・`) It tasted a lot like eating soft, garlicky pizza crust. Nothing to write home about, but certainly an experience.

Typically sold by street vendors, the recipe and preparation for lángos is very simple and easy: Knead some dough, let it rise, fry it. Rub it with a clove of garlic (or brush it lightly with garlic-infused oil), spread on some sour cream and top with grated cheese. The type of cheese? In Hungary they’ll generally use trappista cheese, but since it’s nearly impossible to find it outside of Hungary (and I checked everywhere, believe me), I decided to opt for cheddar instead. But really, any kind of cheese that you could eat with crackers and/or fruit will do. Cheddar, mozzarella, gouda, good. Parmigiano, gruyère, romano, bad. I mean they’re good, but, come on… don’t waste good expensive cheese on fucking FRIED DOUGH. ( ꒪Д꒪)ノ

Ingredients (makes 7-8 lángos, serves 3-4)
2&1/2 cups flour
1 cup milk or water
1/4 tsp sugar
1 package dry active yeast (2&1/4 tsp)
1/2 tsp salt
peanut oil for frying

For toppings:
garlic clove
oil or butter
sour cream
grated cheese

Steps
1. Start by activating your yeast: mix the yeast in the lukewarm milk or water with a pinch of sugar. Cover with a towel and set aside for 10-15 minutes.
2. In a large bowl, add your flour and salt.
3. Check your yeast. If it’s foaming at the top, that means your yeast is active and you’re ready to proceed. Dump the liquid in with the flour and knead with either your hands or an electric mixer with a knead attachment. Or just use your hands, it’s much easier.
4. Continue to knead making sure all flour is incorporated into the dough and there aren’t any dry lumps lying around in the bowl. Roll the dough into a nice ball, cover the bowl with a towel, and set in a dark, warm place for 45 minutes to an hour to let the dough rise.
5. An hour later assuming your dough has risen, remove the dough from the bowl, and roll it out onto a floured work surface. You can start heating up your oil as you do this. Cut the dough into 7 or 8 equal sized pieces and gently knead them into balls, then flatten them out as best as you can using your hands until they’re as flat as you can make them without worrying about them tearing apart.
6. Shallow-fry (as they will float on the top) each piece individually for about 1 minute on each side, or just until it turns golden brown. Flip with a pair of tongs, then set aside onto a paper towel and pat it dry. Do this with all the pieces of dough.
7. To serve, vigorously rub on a clove of garlic or brush on some garlic infused oil (see below), top with sour cream and grated cheese.

To make the garlic infused oil:
Mince a garlic and add it to a bowl. Pour oil on top and let it sit for 1-2 hours.

Notes:
Of course, I skipped out on the garlic oil because I figured “Hey, I just drowned these boys in oil. Do they really need more?” (´・ω・`)

(langos, langosh, langoash, langgosh, langgoash, lafsdaffsdvb)

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About Chef Treble

Feed me weird things.

Posted on October 28, 2015, in Grain & Starch, Hungarian, Snacks & Sides and tagged , , , . Bookmark the permalink. Leave a comment.

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