Lángos (pronounced "langosh") is a very popular snack in Hungarian snack served with garlic and sour cream (it's quite heavy though so can easily be an entire meal). Traditionally served at dinner time with tea. I remember being in Budapest with my grandmother and whenever we went to the markets she would buy lángos and it looked sooo good. Being gluten intolerant I've never had it...till now! This is not in any way healthy - but it's yummy comfort food.
1 medium potato (or 150g of small)
3 Tbls Caster sugar
400ml soy/rice milk
400g GF flour
31/2 Tbls oil
oil for deep frying
vegan cream cheese/sour cream (for serving)
garlic, crushed (for serving)
Chop potato and boil until soft. Peel off skin and mash potato together.
In a jug dissolve the sugar and yeast in 100ml of warm water. Cover or keep somewhere warm for 10mins.
Sift flour into a bowl and make a well in the centre. Add yeast mixture, oil, potatoes and milk.
Mix and knead until forms a smooth dough. You may need to add more flour if mixture is too liquidy.
Place in a warm place for 1 hour until yeast has doubled the dough size.
In a large pan heat oil (about 3-5cm thick).
Take a baseball size piece of the dough and roll into a ball then flatten onto a floured surface.
Place flattened bread into oil and fry on each side until golden (1min or so).
Place fried bread onto some paper towl.
Serve immediately with garlic mixed with sour cream or cream cheese.