Ah, Krumplis Langos! 😋 This is a Hungarian classic—a deep-fried flatbread made with mashed potatoes, soft inside, crispy outside, often topped with garlic, sour cream, or cheese. Think of it as a potato-enriched doughy delight.
🥔 Krumplis Langos (Hungarian Potato Flatbread)
⏱ Time
- Prep: 20–25 min
- Rest: 30–60 min
- Frying: 3–4 min per langos
- Makes: 6–8 pieces
Ingredients
- 2 medium potatoes (~400 g), peeled and boiled
- 3 cups (360 g) all-purpose flour
- 1 packet (7 g) dry yeast
- ½ tsp sugar
- ½ tsp salt
- ¼ cup (60 ml) milk, warm
- 1 egg
- Oil for deep frying
Optional Toppings
- Garlic butter or crushed garlic mixed with water
- Sour cream
- Grated cheese
- Ham, sausages, or paprika
Instructions
1️⃣ Prepare the potatoes
- Boil potatoes until soft
- Mash thoroughly, cool slightly
2️⃣ Make the yeast dough
- Dissolve yeast and sugar in warm milk, let sit 5 min until frothy
- In a large bowl, mix mashed potatoes, flour, salt, egg, and yeast mixture
- Knead into a soft, slightly sticky dough
3️⃣ Let it rise
- Cover bowl with a towel
- Let dough rise 30–60 minutes until doubled in size
4️⃣ Shape the langos
- Divide dough into 6–8 portions
- Flatten each into a rough circle (~½-inch thick)
- Don’t worry if uneven—rustic is traditional
5️⃣ Fry
- Heat oil in a deep pan (~350°F / 175°C)
- Fry each langos 3–4 minutes per side, golden brown
- Drain on paper towels
6️⃣ Add toppings
- Rub with garlic or brush garlic butter
- Top with sour cream and cheese, or other toppings
🌟 Tips
✔ Fry on medium heat to cook through without burning
✔ Mash potatoes very smooth for soft dough
✔ Serve immediately—langos are best hot and fresh
Variations
- Sweet langos: sugar, cinnamon, jam instead of garlic/sour cream
- Cheese-stuffed langos: fold cheese into dough before frying
- Mini langos: perfect bite-size for parties
If you want, I can also give:
- A foolproof oven-baked langos version
- A quick 30-min no-yeast version
- A crispy, restaurant-style deep-fry technique
Do you want me to do one of these versions?
