WAIT! WHAT? You can fry the dough?
400 grams of pizzamix + 300g of boiled, mashed potato makes for about 16 langos (of about 70g of dough each). In addition to the 400 grams of pizza mix, you will need:
- 385g lukewarm water
- 10gs of salt
- 25gs of fresh yeast
- 300gs of boiled potatoes (mashed)
- Rice flour (for flouring the baking surface and dough)
- Rapeseed oil for frying the langos
HOW TO PREPARE THE DOUGH
Peel and boil 1-2 potatoes until they're "mashable" (approx. 15 minutes for a medium sized potato cut into half/quarters). Let them cool slightly and measure up & mash 300gs.
Using a Kitchen Aid/Ankersrum style dough mixer, pour in the 385g of water (lukewarm) and dissolve the yeast and then half the mix, let the machine run for 30 seconds and then pour in the other half of the mix. Just when the dough starts to come together, you can add the 10g of salt. The dough will change consistency quite a lot from first dry to then firmer and finally sticky - no more water is needed. Let the machine run for about 2 minutes. Then add the mashed potatoes and let the machine run for about 2-3 minutes. Done. Scrape off/down the dough and leave it to proof for 30 minutes (covered with a lid). If you decide to transfer it to another bowl before the proof, you can put in a bit of rapeseed oil in the boil, so the dough doesn't stick.
Meanwhile pour the frying oil into a large pan (approx 3cm oil in the pan) and start heating it. It should get to about 195 degrees Celcius.
Once proofed for 30 minutes, measure up 16 pieces of approx. 70gs each, roll them in flour (rice / sorghum / durra) as a sausage, squeeze it flat and roll it out with a rolling-pin to approx 15-20 cm long, 6-7cm wide.
Leave to proof for another 15 minutes.
Now it's time to fry the langos (you can take a small piece of dough and drop into the oil to see that it's warm enough - it should puff up and fry immediately).
Carefully slip two pieces (depending on size of pan) into the hot oil. We just use a regular spatular and the dough slides right off. After about 30 seconds, turn over and fry until the underside is golden (approx. 1,5 minute); turnover again and fry for another 1 minute). Don't use any tongs or "pointy" cooking tools - if you puncture the dough, the oil will get into the langos. So a spatula or a slotted spoon would be best. Once golden, take the langos out and let dry / drip off on some paper towel.
Once a bit cooler (but still warm) top with sour cream, fish roe, chopped chives and red onion and fresh ground black peppar. Or your can do a skagenröra/shrimp-salad as well.
Enjoy.
