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Prep 35 mins
Cook 20 mins
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.
- Cook the potatoes in boiling salted water.
- Peel them and immediately mash them. You should have about 1 1/2 cups. Cool.
- Mix the warm milk with the yeast and sugar. Let the starter sit for 5 or 10 minutes.
- Mix 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.
- Put dough in a bowl and cover.
- Let dough rise in a warm place until double in bulk. About 1 hour.
- Roll out the dough with a floured rolling pin on a floured board to 1/2 inch thick.
- Cut 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.
- Melt Lard in a frying pan so it is at least 1/2 deep.
- Fry 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.
- When they are done, rub each Langos with a cut clove of garlic and sprinkle with salt both sides.
- Serve warm. (Good to accompany with a cold beer).
I'm not giving any stars yet as I haven't made your recipe yet! BUT thank you so much for posting! I always order this at the Hungarian restaurant in town and they are SOOOOO good! They serve them with strawberry preserves. Anxious to try them with the lemon/garlic. I will add stars after I make them!