The recipe was taken from Culinaria Hungary, which is worth every cent and vital if you ever feel homesick for Hungary. Amazon carries a paperback version that costs less, but I love the hardcover edition and use it often. Every food I have ever eaten in Hungary in my life can be found in this book. It even has a recipe for making túró!
Zsírban sült lángos
150 g soft-cooking potatoes
30 g fresh yeast (or use 1 1/2 tsp. dried yeast)
400 ml milk
3 tbsp powdered sugar
400 g flour
50 ml oil
oil for frying
Cook potatoes with skin. Dissolve yeast in 100 ml lukewarm, sweetened milk and let rest in a warm spot for 10 minutes. Peel potatoes and mash while warm. Sift flour into a large bowl, pour in milk and yeast. Add potatoes, oil, remaining milk and some salt and knead into a smooth dough. Sprinkle with flour, cover with a kitchen towel, and let rest for approx. 1 hour in a warm spot (until doubled in size). Fill a pan with approx. 6 cm of oil and heat. Tear off a piece of dough, make a patty approx. 2 cm thick, and lay it in the hot oil. Fry until golden, turn carefully, and fry other side. Sprinkle with salt and enjoy hot.
Just be careful not to let the oil get too hot.
I apologize, that was in totally poor taste. I feel terrible for whoever suffered this fire, honestly. I just couldn't resist.
Lángos taste great plain, but can also be eaten with any of these toppings: garlic, sour cream, ham, shredded Swiss cheese, feta, dill, káposzta, or pretty much anything else that strikes your fancy.
Please click here if you need to work up an appetite.