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
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Ingredients
- 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
- 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
Directions
- For the Lángos Dough (makes 4 dough balls)
-
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.
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Place in a bowl and cover; let rise one hour.
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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.
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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)
-
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.
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