This snack is a fried dough rubbed in pure garlic and seasoned to perfection. This was particularly done for us when growing up as we gathered with other Hungarians for outings and cook outs. The smell is heavenly, they are smeared with the juice of a cut garlic clove and eaten warm. We children would stand impatiently around the kitchen waiting to get the first Langos out of the pan. In Hungarian kitchens the mother would feed the children and men first and then she served herself last. This tradition still holds true today no matter what age we are.
My Private Note
Units: US | Metric
- 3 -4 medium potatoes
- 1Cook the potatoes in boiling salted water.
- 2Peel them and immediately mash them. You should have about 1 1/2 cups. Cool.
- 3Mix the warm milk with the yeast and sugar. Let the starter sit for 5 or 10 minutes.
- 4Mix mashed potatoes with flour and the salt. Start with 1 1/2 cups and add more flour to make a knead-able dough. Knead dough well.
- 5Put dough in a bowl and cover.
- 6Let dough rise in a warm place until double in bulk. About 1 hour.
- 7Roll out the dough with a floured rolling pin on a floured board to 1/2 inch thick.
- 8Cut into rectangles, squares or circles. Triangles were my favorite. Prick the center of the dough with two slits with a knife to keep big bubbles from forming.
- 9Melt Lard in a frying pan so it is at least 1/2 deep.
- 10Fry Langos over medium heat. If the lard is too hot they will burn, if the lard is to cool the Langos will absorb too much lard. You will have to watch them. Let them get a nice tanish/brown color.
- 11When they are done, rub each Langos with a cut clove of garlic and sprinkle with salt both sides.
- 12Serve warm. (Good to accompany with a cold beer).
Nutritional Facts for Langos
Serving Size: 1 (147 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 222.7
- Calories from Fat 10
- Total Fat 1.1 g
- Saturated Fat 0.5 g
- Cholesterol 2.8 mg
- Sodium 210.8 mg
- Total Carbohydrate 46.4 g
- Dietary Fiber 3.2 g
- Sugars 1.2 g
- Protein 6.4 g