Captains Dinner Logo
to top
Lángos, a Hungarian speciality of deep-fried potato yeast dough

Langos - a Hungarian snack

November 13th, 2018 | starter

In Budapest, you get it everywhere: Lángos – a fried potato-yeast dough spread with garlic and sour cream. Grated cheese and a touch of paprika complete the taste. Whether it tastes just as good at home… We tried it. And, yes! Lángos are delicious, even at home!

Langos - a Hungarian snack

In the big market hall in Budapest on the first floor they also serve Lángos. Unfortunately, they are degenerated into pizza-like puff pastries, which are covered with all sorts of things (salami, mushrooms, pineapple, etc.), which certainly have nothing to do with a traditional Hungarian Lángos. On the Margaret Island and in the Puszta, on the other hand, we were allowed to taste genuine Lángos. The following recipe comes very, very, very close…. only the Hungarian environment is missing…

Hungarian Langos

(6 pieces)

20 g of yeast
1 ts of sugar
200 ml of milk, lukewarm
dissolve yeast with the sugar in the milk, let it rest for 15 minutes
250 g of potatoes
cook, peel and press through the potato press
400 g of flour, type 405
100 g of soft wheat flour, type 00
2 ts salt
mix the potatoes, flour and salt with the yeast milk, knead for 10 minutes, cover and allow to rise for 50 - 60 minutes
form tennis ball-sized pieces of dough with greased hands, press flat (about 20 cm in diameter), allow to rise for another 15-20 minutes
500 ml frying fat
fry the dough pieces one by one in the hot fat and bake until golden brown, lift out and drain on kitchen paper
3 cloves of garlic
rub in with halved garlic cloves or brush with pressed garlic
200 g sour cream or creme fraiche
150 g cheese (eg Emmentaler cheese or mountain cheese), grated
spread on the fried Lángos
coarse sea salt
Hungarian paprika powder
serve sprinkled with salt and paprika

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

March 18th, 2018 | main dishes

Fish market? No, homie, „FrischeParadies“ [paradise of freshness]!

Thirty years ago you could buy super fresh fish directly at the fish market in Hamburg. Today, only a handful of cutters are pinning at the pontoon of the fish auction hall. So where do the Hamburg people buy fish today, especially if they don‘t want to get up Sunday morning at 4 o’clock? I swear on FrischeParadies. Nowhere else in Hamburg you’ll find such a well-stocked and wonderfully presented fish display as in FrischeParadies. And where do you find this paradise for foodies? Of course, in the Große Elbstraße [Great Elbe Street]. Where else.

read more
Venison steak with chilli and blackberry sauce August 20th, 2020 | main dishes

Venison steak with chilli and blackberry sauce

After collecting blueberries and mushrooms on my hikes over the past few weeks, now the blackberries are ripe. They’re plentiful this year, and they’re sun-kissed and sugar-sweet. I processed my harvest into a very fine sauce for the venison steak. Chilli, ginger, red and port wine and the fruity sweetness of blackberries – the sauce is really phantastic…

read more
Heidelbeeren, frisch gepflückt July 18th, 2020 | main dishes

Picking blueberries – a heavenly pleasure

Blueberries, bilberries – two names for a wonderful fruit. And now it’s season! Anyone who has ever eaten a blueberry pancake with real forest blueberries knows that the effort of picking is worth it. So, let’s go out into the forest…

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.