Langos with potatoes

Potato Lángos: A Family Recipe Full of Flavor and Tradition

When it comes to dishes that bring the whole family to the table, potato lángos are definitely a favorite. This recipe combines fluffy texture and a tasty filling, offering not just a dish but also precious memories from family meals. Whether you want to prepare them for a special occasion or simply to enjoy a delicious snack, lángos are always an inspired choice.

Preparation time: 20 minutes
Rising time: 30 minutes
Frying time: 15-20 minutes
Total: 1 hour
Number of servings: 8-10 lángos

Ingredients:

For the dough:
- 1 large potato (about 200g)
- 400g flour
- 1 egg
- 1 tablespoon sugar
- 20g fresh yeast
- 200ml lukewarm milk
- 1 tablespoon oil
- salt, to taste

For the filling:
- 1 medium onion
- 1 small pepper (preferably red for added color)
- 150g salami (preferably smoked)
- 200g cottage cheese
- salt and pepper, to taste
- 1 sprig of fresh thyme

Useful tips about ingredients:
The potato is the key ingredient that makes the dough fluffy and delicious. Make sure to choose a potato of the right size, preferably a variety that cooks well. When it comes to salami, you can experiment with different types, from Sibiul salami to spicy salami, depending on your preferences.

Preparation:

Step 1: Preparing the potato
Start by boiling the potato in a pot of water for about 15-20 minutes until it becomes soft. After boiling, let it cool slightly, then peel and grate it. This will add a fine texture to the dough and contribute to its moisture.

Step 2: Preparing the dough
In a large bowl, dissolve the fresh yeast in lukewarm milk. Add the sugar and let the mixture sit for a few minutes until it starts to foam. This is an excellent way to check if the yeast is active. In another bowl, combine the flour and salt, then add the grated potato, egg, and yeast mixture. Knead the dough well until it becomes elastic and no longer sticks to your hands. Finally, add the oil and continue kneading for a few more minutes.

Step 3: Rising the dough
Cover the bowl with a clean towel and let the dough rise in a warm place for about 30 minutes. You will notice that the dough will double in volume – a sign that the yeast has done its job!

Step 4: Preparing the filling
While the dough is rising, you can prepare the filling. Chop the onion and pepper finely. In a pan, heat a little oil and sauté the onion and pepper until they become translucent, about 5 minutes. Add the diced salami and let it fry lightly. Once it cools slightly, incorporate the cottage cheese and season with salt, pepper, and thyme.

Step 5: Shaping and frying the lángos
Once the dough has risen, divide it into pieces the size of a golf ball. Roll out each piece on a surface sprinkled with a little flour (or, for a more unique version, use oil to prevent sticking). Place a tablespoon of filling in the center of each piece of dough and seal them well. Heat a pan with enough oil to partially cover them and fry each lángos until golden and crispy, about 3-4 minutes on each side.

Step 6: Serving
After frying the lángos, place them on a platter covered with paper towels to absorb the excess oil. You can serve the lángos warm, alongside a fresh green salad or with a yogurt sauce for a refreshing contrast. They are also delicious with a spicy tomato sauce!

Customized version:
If you want to experiment, you can replace the cottage cheese with grated telemea, ham, or even a chocolate spread for a sweet version. You can also add olives or mushrooms to the filling for an even more complex flavor.

Nutritional benefits:
Potato lángos are a good source of carbohydrates from flour and potatoes, while the filling provides protein from salami and cheese. Adding vegetables contributes vitamins and minerals. This is a dish that, although delicious, should be consumed in moderation due to the oil content from frying.

Frequently asked questions:
1. Can I use mashed potatoes instead of boiled potatoes?
I do not recommend this, as mashed potatoes will make the dough wetter and harder to handle. Boiled potatoes provide a better texture.

2. How can I keep the lángos crispy?
If you do not consume them immediately, I recommend keeping them in an airtight container at room temperature. Do not put them in the fridge, as they will become soggy.

3. Can I freeze the lángos?
Yes, you can freeze the fried lángos. Make sure they are well cooled, then wrap them in cling film. When you want to eat them, you can fry them again directly from the freezer.

This potato lángos recipe is more than just a simple snack; it is a cooking experience that will bring you joy in every bite. So put on your apron and get ready to enjoy the delicious flavors of home!

 Ingredients: a potato 400 gr. flour one egg one tablespoon sugar 20 gr. yeast 200 ml milk one tablespoon oil salt Filling: one onion one small pepper 150 gr. salami cow cheese salt pepper a sprig of thyme

 Tags:  langosi