Beer Lángos
Beer Lángos
About this recipe: Lángos are a Hungarian speciality, deep fried flat breads made with flour, yeast, salt and water. This is a twist on the traditional recipe, using beer instead of water! Serve these fry breads with goulash, soup or stew, or have on own as a snack.
Ingredients
Serves: 4
- 310g self-raising flour
- 1/4 teaspoon salt
- 200ml beer (room temperature)
- 2 or more cloves of garlic
- 1 litre vegetable oil (for deep frying)
Method
Prep:1hr ›
Cook:15min ›
Ready in:1hr15min
- Mix flour, salt and beer. Work into a dough. Cover and set aside for 40 minutes.
- Knead dough for 5 to 10 minutes. Roll into 5cm thick log. Cut log into 12 pieces.
- Place pieces back in bowl and set aside for a further 10 minutes.
- Slice 1 large clove of garlic onto 12 pieces.
- Heat oil in a deep saucepan.
- Press a piece of garlic into the centre of each piece of dough. Roll and flatten before dropping into hot oil.
- Dough will rise to top. Watch for nice golden colour on edges before turning - 1 to 2 minutes. (Watch oil temperature.)
- Place cooked Langos on kitchen paper. Continue till all dough is used.
- Cut second clove of garlic in half and rub vigourously over bread before eating whilst still warm.
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