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Author Notes: Lángos is Hungarian deep fried potato dough pizza. This is my (slightly) lighter version, based on traditional lángos recipes and methods - minus the lard. It's topped with my own sweet & spicy fig spread. —TastyTrix
For the Lángos Dough (makes 4 dough balls)
- 1.5 cups potato. boiled, peeled, mashed & cooled
- 2.5 teaspoons instant yeast
- 1 teaspoon sugar
- 1 3/4 cups AP flour
- 1 tablespoon veggie oil
- 3/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup canola/olive oil blend, for frying
- Warm the milk to about 100 degrees F & mix with the yeast & sugar. Let sit for 10 minutes.
- Mix the potatoes with the flour, salt, and oil.
- Add the starter and knead for 10 minutes.
- Place in a bowl and cover; let rise one hour.
- Punch down the dough, divide into 4 equal portions and form them into uniform balls.
- Let them rest for 20 minutes, covered, and on a floured surface.
- In a skillet, heat about 1" of oil at 350 degrees F; I used a canola/olive oil blend (make sure of your oil's smoke point before frying). Rather than roll out the dough, you want to pick it up and gently pull it out into a circular shape
- Next, gently lay the dough in the hot oil, and press the middle down with a spatula. This is important to ensure that the middle cooks properly.
- Cook for about 3 minutes on each side, until golden brown. Remove and drain on a rack lined with paper towels.
For the Sweet & Spicy Fig Spread (makes enough for one lángos)
- 8 preserved mission figs
- 1 glug of walnut oil
- 1/2 teaspoon ground java pepper
- 4 pinches of freshly ground nutmeg
- 1 pinch of cardamom
- 1/2 tablespoon honey
- 1 "poof" of confectioner's sugar
- Simply combine all the ingredients except for the powdered sugar and adjust to taste. Spread over the lángos dough and finish with the confectioner's sugar.
- This recipe was entered in the contest for Your Best Pizza
No Laffy Matter
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