Zucchini langos
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ingredients
500 g plain flour special 250 g zucchini 150 g creamy white yoghurt 100 ml lukewarm milk 20 g yeast 1/2 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon sugar
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Excellent lángos, no one will notice that there is zucchini.
1.
Finely grate the zucchini and let it drain in a sieve.
2.
In a little lukewarm milk with sugar, grind the yeast and let it rise. Sift the flour, add the other ingredients, the sourdough starter, the squeezed zucchini and knead the dough. Leave to rise for about 1 hour.
3.
With oiled hands, tear off the dough, form a circle and fry in plenty of oil on both sides. The lángos must float. After removing from the oil, place on a paper napkin and then serve.
4.
Spread garlic paste / crush garlic in a bowl, add salt, a little water and oil /, top with sour cream and cheese. Who wants – have ketchup.
5.
You can also put the pesto in the fridge and fry the lángos the next day.
