Langosch Made from Potato Dough
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 1 kg flour (wheat flour)
- 250 g potato (s)
- 25 g yeast
- 1 teaspoon salt
- 500 ml milk
- 2 liters oil (sunflower oil) for frying
- sour cream
Print Recipe
Pin Recipe Instructions
- Boil potatoes until soft, peel and press through. Sieve the wheat flour into a bowl and mix with the yeast, potatoes and salt. Mix the whole thing with milk to form a smooth dough. Cover with a kitchen towel and let rise in a warm place for 20-30 minutes.
- With oil-wet hands, pull fist-sized pieces of dough onto the size of a plate. Heat the oil in a saucepan and carefully place the Langosch on the hot oil surface. Turn after about a minute. Fry the second side until golden brown. Drain at the end. Serve with sour cream.
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