in Eastern Europe, Hungary

Langosh made from potato dough

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Ingredients for 10 servings:

  • 1 kg flour (wheat flour)
  • 250 g potatoes
  • 25 g yeast
  • 1 tsp salt
  • 500 ml milk
  • 2 liters of oil (sunflower oil) for frying
  • sour cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the potatoes until soft, peel, and mash. Sift the flour into a bowl and mix with the yeast, potatoes, and salt. Mix everything with milk until a smooth dough forms. Cover with a kitchen towel and let it rise in a warm place for 20-30 minutes. With oil-dampened hands, stretch the dough into fist-sized pieces to a plate-sized size. Heat oil in a pan and carefully place the langosh on the hot surface. Turn over after about a minute. Fry the other side until golden brown. Drain well. Serve with sour cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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