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Golden fried potato lángos served with garlic sour cream and grated cheese.
Traditional Hungarian potato lángos topped with garlic sour cream and grated cheese.

Potato lángos

Author: Flavelo
Recipes Main Courses

The secret of a good lángos lies in the dough structure: gas bubbles produced by yeast make it light, whilst the starch content of the cooked potato keeps the dough soft and prevents it from becoming 'rubbery' by the next day. When frying in hot oil, the water content of the dough suddenly turns to steam, puffing up the lángos, whilst the outer layer fries to a crisp.

🕒 Prep Time 45 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr
🍽️ Servings 5 servings
🔥 Calories 420 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large proving bowl
  • Potato ricer
  • High-sided frying pan or saucepan for frying
  • Tea towel

Allergen Information

⚠️ Gluten
⚠️ Milk

Instructions

1 ✓

Boil the potatoes in salted water until soft, drain, and press through a potato ricer whilst still hot. Allow to cool until lukewarm.

Tip: It is important that it is completely smooth, not lumpy. If you mix it into the flour whilst hot, it can 'cook' the flour and yeast, so it must be cooled to lukewarm.
2 ✓

Mix the sugar into the lukewarm (not hot!) milk, and crumble in the yeast. Leave for 5-10 minutes to activate until frothy.

Tip: Sugar is food for the yeast fungi; this starts their reproduction (fermentation).
3 ✓

Sift the flour into a large bowl, mix in the salt, the lukewarm riced potato and the activated yeast milk.

Tip: Sifting the flour loosens the structure, introducing air into the system.
4 ✓

Knead the dough by hand or machine until it pulls away from the side of the bowl and has a smooth surface. Cover with a tea towel and prove in a warm place for 30-40 minutes.

Tip: Kneading develops the gluten network which holds the gas bubbles created. This makes it airy.
5 ✓

With oily hands, tear off fist-sized balls from the dough, and stretch them into a lángos shape (thinner in the middle, thicker at the edges).

Tip: Do not flour for stretching, as flour burns in the oil! Use oil on your hands and the surface.
6 ✓

Heat the oil in a wide saucepan. Fry the lángos for 1-2 minutes per side until golden brown.

Tip: The oil is ready if you drop in a small piece of dough and it immediately comes to the top sizzling.
7 ✓

Drain on kitchen paper, then serve seasoned with salt, garlic, and sour cream.

Tip: Draining vertically is more effective than laying flat.

Recipe FAQ

Why did the lángos become oily?
The oil wasn't hot enough. If the oil isn't hot enough, the dough soaks it up before the outer crust forms.
The dough didn't rise, what did I do wrong?
Either the milk was too hot (killed the yeast), or the room was too cold. Yeast works best at 35-40°C.

Ingredients

  • 300 g Boiled potato (measured after peeling)
  • 500 g Wheat flour (Plain flour)
  • 25 g Fresh yeast
  • 200 ml Lukewarm milk
  • 1 tsp Sugar
  • 1.5 tsp Salt
  • 500 ml Sunflower oil (for frying)