Lángos

Lángos, if you aren't Hungarian, have never been in the country or any neighbouring country or you have never had a good Hungarian friend, there's a chance, that you haven't even heard of lángos. According to our friend, Wikipedia (http://en.wikipedia.org/wiki/Lángos) it's a deep fried flat bread made of a dough with flour, yeast, salt and water.

 For me it's the meal that's usually made on Friday's at home (as my mom doesn't usually make any food with meat on Friday's not because of religious reasons, more out of tradition) and it's also really popular food to eat on the beach in the summer by my lake. In Poland I was inspired by a Hungarian movie, Pál Adrienn (http://www.imdb.com/title/tt0146592/2) to make lángos to my friends.

 So I did it, I used my mom's recipe, which is available on her blog in Hungarian (http://dittaditka.blogspot.hu/2011/03/langos.html), I have to say it's not the easiest food to make for a beginner cook, but with some practice it's manageable, it's easier to make it in bigger amount so ideal for a dinner with family or friends. Also be careful with the hot oil, please! ;)

Soo, the ingredients:

50 dkg flour
2,5 dkg yeast,
3 dl milk
half a teaspoon of sugar
1 tablespoon of oil
1 teaspoon of salt
2 pieces of small potato cooked to soft

For the topping:

sour cream (Greek yogurt if you don't want to/can't buy sour cream)
garlic (if you like you can add some to the sour cream or without sour cream just mix some with butter or oil and brush the lángos with it)
grated cheese 

As you can see you don't need anything special ingredient to make lángos. :)
First you have to mix the yeast with the milk and sugar on small fire, this way the yeast is activating and dough our lángos, so it will grow big enough and it will have the desired structure. Then you can add the flour to our mix without heating the mix, be careful don't add the half of the one kilogramme flour at once to the mixture but in small batches. After the flour, there comes the potato, the salt and the oil, when everything has been added and mixed together thoroughly you will have to leave it to grow for about 40 minutes. When it's ready split the dough to smaller pieces (around palm size) and flatten it. Our lángos is almost done, now the dangerous part: fry it on hot oil,  don't get burned and don't burn the lángos, they usually don't take too much time to fry, you obviously have to turn it, to fry both sides, only put it in really hot oil, because otherwise it will soak up too much oil. When you think both sides are done place it on a plate between paper towels to soak up the oil.

This is the basic recipe of lángos, it can be done with sweet topping, too which is popular in Germany, (for example with jam or nutella), but for me that's just weird. :) Although I like the version made with some hot dog sausage when you roll up the lángos's dough around the sausage and you fry it this way, so you'll end up with a special hot dog. ;)

Pictures from my mom's blog (http://dittaditka.blogspot.hu/2011/03/langos.html), I'll take my own as soon I'll make lángos. 
I hope you will try it, enjoy and Bon apetit! :)