Langos – As a Crayfish Side Dish

We had crayfish this evening and as always it needs something a bit more substantial on the side. This year I made a västerbottenost pie and langos.

Langos is a Hungarian dish consisting of deep-fried dough, brushed with garlic butter and served with different fillings; the most common filling being soure cream with prawns and chopped red onion.

This is how the Langos are made:
Make dough out of 7 deciliters of flour, 3 dl of water, 3 boiled potatoes grated, some salt and yeast. Leave to rise for about an hour. Kneed dough on table and if needed add some more flour. Cut into 16 pieces and shape into ovals. Heat some oil in a frying pan (3-4 centimeters) and deep-fry the breads one by one, about a minute on each side until they are golden in colour.

Our crayfish langos were brushed with garlic butter and served with sour cream, chopped red onion and fish roe.
Langos

The boys asked to have some with ground beef before going out:
Langos 2

Making the langos dough:

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s