Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the potatoes in boiling salted water. | 2. Peel them and immediately mash them. You should have about 1 1/2 cups. Cool. | 3. Mix the warm milk with the yeast and sugar. Let the starter sit for 5 or 10 minutes. | 4. Mix mashed potatoes with flour and the salt. Start with 1 1/2 cups and add more flour to make a knead-able dough. Knead dough well. | 5. Put dough in a bowl and cover. | 6. Let dough rise in a warm place until double in bulk. About 1 hour. | 7. Roll out the dough with a floured rolling pin on a floured board to 1/2 inch thick. | 8. Cut into rectangles, squares or circles. Triangles were my favorite. Prick the center of the dough with two slits with a knife to keep big bubbles from forming. | 9. Melt Lard in a frying pan so it is at least 1/2 deep. | 10. Fry Langos over medium heat. If the lard is too hot they will burn, if the lard is to cool the Langos will absorb too much lard. You will have to watch them. Let them get a nice tanish/brown color. | 11. When they are done, rub each Langos with a cut clove of garlic and sprinkle with salt both sides. | 12. Serve warm. (Good to accompany with a cold beer). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	3 -4			-	-	-	-
milk	1/2	cup		74.42	5.8316	3.843	3.9894
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
flour	1 2/3	2/3		963.8	211.00900000000001	15.6683	3.7393
salt	1/2	teaspoon		-	-	-	-
				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.