Langos with potatoes and cheese

Lángos with potatoes and cheese: a traditional and comforting delight

Preparation time: 30 minutes
Rising time: 2-3 hours
Frying time: 15-20 minutes
Number of servings: 8-10 lángos

Who doesn't love a warm, fluffy, and aromatic snack? Lángos with potatoes and cheese is a perfect choice for a flavorful treat, reminiscent of family gatherings. This simple and tasty recipe can be easily adapted, allowing you to experiment with your favorite ingredients. From a classic filling of potatoes and cheese to variations with different cheeses or herbs, the possibilities are endless. I will guide you on how to make the perfect lángos, step by step, so you can impress anyone who tastes them!

Nutritional information (per serving):
Calories: approximately 250 kcal
Protein: 7 g
Carbohydrates: 30 g
Fat: 12 g

Ingredients:

For the dough:
- 300 g wheat flour (choose type 550 for a fluffy dough)
- 1 packet of dry yeast (approximately 7 g)
- 1 egg (well beaten)
- 1 teaspoon of salt
- Warm water (approximately 150 ml, but you can adjust as needed)

For the filling:
- 2 large potatoes (peeled)
- 100 g cheese (grated, for an intense flavor)
- 1 tablespoon sour cream (optional, for creaminess)

For frying:
- Oil (enough for frying, preferably sunflower or peanut oil)

Preparing the dough:

1. Start by placing the flour in a large bowl, making a well in the center. This step is essential to allow the yeast to activate effectively.
2. Add the beaten egg into the well and the dry yeast. Gradually pour in warm water and mix with a fork or your hands. It’s important that the water is warm, not hot, as high temperatures can kill the yeast.
3. Sprinkle in the salt and continue mixing. If the dough seems too wet, add a little more flour, but don’t overdo it, as a dough that is too dry won't be fluffy.
4. Knead the dough for about 10-15 minutes until it becomes elastic and smooth. This step is crucial for developing gluten, which will give the lángos that fluffy texture.
5. Cover the bowl with a clean towel and let it rise in a warm place for 2-3 hours, or until it doubles in size.

Preparing the filling:

1. Meanwhile, prepare the filling. Boil the peeled potatoes in salted water for 15-20 minutes until soft. Check with a fork to see if they are ready.
2. Once boiled, drain the potatoes and mash them in a large bowl. Add the sour cream and grated cheese. Mix well to achieve a smooth puree. Taste and adjust with salt if necessary.

Forming the lángos:

1. After the dough has risen, divide it into pieces of about 50-60 g. Shape them into balls and flatten them slightly with your palms.
2. Place a tablespoon of potato filling in the center of each flatbread. Moisten the edges with a little water, then fold and seal well to prevent the filling from leaking during frying.
3. Continue forming the lángos until you’ve used up the dough and filling.

Frying the lángos:

1. Heat the oil in a deep pan or fryer to a temperature of 180°C. You can check if the oil is hot enough by adding a small piece of dough – if it rises to the surface and starts to sizzle, it’s ready for frying.
2. Fry 2-3 lángos at a time, being careful not to overcrowd the pan. Each lángos should fry for 2-3 minutes on each side until golden and crispy.
3. Remove the lángos onto an absorbent towel to drain excess oil.

Serving the lángos:

Lángos are most delicious when served warm, alongside yogurt or sour cream. You can sprinkle them with salt or herbs, such as dill or oregano, for an extra flavor boost. This snack is perfect for enjoying with family, but also at parties.

Variations:

- You can replace the cheese with cottage cheese or feta for a different taste.
- Add some chopped olives or hot peppers to the potato puree for a kick of flavor.
- Lángos can also be served with tomato sauce or aioli for a Mediterranean touch.

Frequently asked questions:

1. Can I use whole wheat flour?
Yes, but keep in mind that the texture will be denser. You can combine whole wheat flour with white flour for a more balanced result.

2. How can I tell if the dough has risen properly?
The dough should double in volume and be elastic to the touch. If you poke a finger in the middle and it leaves an indentation, it’s ready.

3. What is the best oil for frying?
Sunflower oil or peanut oil are excellent options due to their high smoke point.

4. How can I store the lángos?
If you don’t consume them immediately, you can keep them in an airtight container. Reheat them in the oven at 180°C for 5-10 minutes to regain their crispy texture.

Enjoy this traditional recipe for lángos with potatoes and cheese, which will bring even more warmth to your home! Perhaps each bite will become a pleasant memory with loved ones. Cook with love and savor every moment!