Langes IV

Last Updated on December 12, 2024

Langos made of yeast dough fried in hot oil until golden brown, served with garlic, drizzled with ketchup and sprinkled with grated cheese.

Ingredients:

500 g smooth flour 30 g of yeast 4 pcs potatoes cooked in the skin 1 pcs of egg 100 ml of lukewarm milk a pinch of sugar frying oil salt To Finish: smashed garlic mixed with a little water grated hard cheese (eidam) ketchup

Procedure:

1. Make a sourdough starter with a little plain flour, lukewarm milk, crumbled yeast and a pinch of sugar in a warm place
2. Peel the cooled boiled potatoes and grate them roughly into a bowl, add the egg, the remaining sifted plain flour, a pinch of salt, the risen sourdough and make a dough which you leave to rise in a warm place
3. Divide the risen dough into small loaves, form them into pancakes and fry the pancakes in a pan in a large amount of hot oil until golden brown on both sides, then put them on a paper towel to drain off the excess fat
4. Brush the hot langos with peeled, crushed garlic mixed with a little water, drizzle with ketchup and sprinkle with finely grated cheese.

Recommendation:

Langos can also be prepared sweet – spread with jam or sprinkle with cinnamon sugar.