Gluten-Free Lángos Bites with Toppings
Miniature versions of the popular Hungarian street food, Lángos, made gluten-free. Top with sour cream, cheese, or your favorite savory toppings.
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Ingredients
- 1 cup Potato, mashed
- 1 cup Tapioca Starch
- 0.5 cup Rice Flour
- 1 tsp Instant Yeast
- 0.5 cup Warm Water
- 0.5 tsp Salt
- 2 cups Oil, for frying
- 0.5 cup Sour Cream
- 0.5 cup Grated Cheese
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, dissolve the yeast in warm water. Let stand for 5 minutes.
- 2In a large bowl, combine mashed potato, tapioca starch, rice flour, salt, and yeast mixture. Mix well to form a dough.
- 3Heat oil in a deep fryer or large pot to 175°C.
- 4Divide the dough into small balls. Flatten each ball into a small disc.
- 5Carefully drop the discs into the hot oil and fry until golden brown on both sides, about 2-3 minutes per side.
- 6Remove the lángos bites from the oil and drain on paper towels.
- 7Top with sour cream and grated cheese. Serve immediately.
Substitutions
Wheat Flour → Tapioca Starch & Rice Flour
Binding
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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