Gluten-Free Lángos Bites with Toppings

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

Instructions

1. 1In a bowl, dissolve the yeast in warm water. Let stand for 5 minutes.
2. 2In a large bowl, combine mashed potato, tapioca starch, rice flour, salt, and yeast mixture. Mix well to form a dough.
3. 3Heat oil in a deep fryer or large pot to 350°F (175°C).
4. 4Divide the dough into small balls. Flatten each ball into a small disc.
5. 5Carefully drop the discs into the hot oil and fry until golden brown on both sides, about 2-3 minutes per side.
6. 6Remove the lángos bites from the oil and drain on paper towels.
7. 7Top with sour cream and grated cheese. Serve immediately.

Substitutions

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