Dairy-Free Hungarian Langos

Ingredients

• 2.5 cups All-Purpose Flour
• 1 cup Mashed Potatoes (cooled)
• 1 tablespoon Dry Yeast
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 1 cup Warm Water
• 3 cups Vegetable Oil (for frying)
• 0.5 cup Garlic Sauce (dairy-free)

Instructions

1. 1In a small bowl, combine the 1 cup of warm water with the 1 tablespoon of dry yeast and 1 teaspoon of sugar. Stir gently and let it sit for 5 minutes, or until it looks foamy.
2. 2In a large bowl, add the 2.5 cups of all-purpose flour, the 1 cup of mashed potatoes, and the 1 teaspoon of salt. Stir these dry ingredients together briefly.
3. 3Pour the foamy yeast mixture into the bowl with the flour and mashed potatoes. Mix everything with your hands or a sturdy spoon until a shaggy dough forms.
4. 4Turn the dough out onto a clean, lightly floured surface. Knead the dough for 5-7 minutes, pressing and folding it until it becomes smooth and elastic. Form the dough into a ball.
5. 5Place the dough ball back into the large bowl. Cover the bowl with a clean kitchen towel and leave it in a warm place for 1 hour, or until it has doubled in size.
6. 6Pour the 3 cups of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C).
7. 7Gently punch down the risen dough to release the air. Divide the dough into 6 equal pieces. On a lightly floured surface, flatten each piece into a rough oval shape, about 1/4-inch thick.
8. 8Carefully place one or two flattened dough pieces into the hot oil, making sure not to overcrowd the pot. Fry for 2-3 minutes on each side, until the langos are puffed up and golden brown. Use tongs to turn them.
9. 9Remove the cooked langos from the oil and place them on a plate lined with paper towels to absorb any extra oil. Repeat with the remaining dough pieces.
10. 10Serve the hot langos immediately with the 0.5 cup of dairy-free garlic sauce on the side for dipping.

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