Lángos – Koch mein Rezept

Pane-Bistecca

Lángos – Koch mein Rezept is the title of this post! For this event hosted by the Koch mein Rezept group I was paired with Britta from Britta von Brittas Kochbuch. While browsing, I found a few recipes I could try, but when I saw the Lángos I knew I HAD to make them!

Since I’m currently in Switzerland, I made them at a barbecue party—and I didn’t even get to try one; they were gone faster than I could blink. That’s why I’m making them again this weekend!

Lángos (Hungarian for “flame”) are flatbreads from Hungary that are primarily served as a light meal and offered as a snack at food stands. They’re also commonly sold at folk festivals, often brushed with garlic oil. In the past, these flatbreads were baked; today, Lángos are usually deep-fried in oil. Like Britta, I baked them in the air fryer.

Britta from Britta’s Cookbook says: “Hi, my name is Britta, and my last name says it all. (Koch=Cook) I love to cook and enjoy good food.” She also secretly calls herself “The Queen of Using Up Leftovers.”

Britta has an extensive collection of recipes: traditional family recipes, as well as recipes she’s recreated—and usually adapted—from the internet, cookbooks, and cooking magazines. Her blog also features vegetarian and vegan recipes. She’s not a fan of desserts and cakes, so you’ll rarely find them on her blog. Instead, she bakes her own bread.

She’s put a lot of work into creating her garden, where in the summer you can harvest fresh vegetables, herbs, and strawberries—and later on, grapes and grape leaves for homemade dolma, as well as apples. Another hobby of hers is pottery, which I really like too, because it allows you to be very creative.

All in all, Britta’s blog is a huge collection of easy-to-make recipes and ideas!

Prep time

25 min

Rest time

1 h 40 min

Cooking time

15 min

Portions

Total time

2 h 20 min

Ingredients

Polish

10 g fresh Yeast
1 tbsp Flour
some Water

Dough

250 g Potatoes, boiled the day before
300 g Flour
approx. 100 ml Water (or Milk)
½ tsp Salt
some Oil for brushing

Instructions

Step 1

The night before, mix the yeast with a little lukewarm water and 1 tablespoon of flour, cover, and let it rise in a warm kitchen.

Step 2

Peel the cooked potatoes and press them through a potato ricer twice.

Step 3

Mix the potatoes with the flour, salt, and starter, then add enough water or milk to form a bread dough.

Step 4

Cover with a cloth and let rise in a warm place for 30–60 minutes.

Step 5

Then tear or cut the dough into about 12 equal pieces and flatten them by hand to about the thickness of a pencil, just like you would with pizza dough.

Step 6

Let them rest, covered, on a floured board for 30–40 minutes. Then brush them with oil.

Step 7

Line the air fryer with parchment paper (I use custom-fit parchment paper liners), and place the lángos in the air fryer with the oiled side facing down. Now brush the top side with oil as well.

Stept 8

Bake at 180°C for 12 minutes, then flip and bake for another 4–5 minutes.

Step 9

I served my lángos the next day with grilled foods, so we reheated them on the grill.

Notes

Here are more Recipes to this Event!

Lángos – Koch mein Rezept