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Langes IV

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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.