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hungarian

Crispy Potato Langos with Garlic Sour Cream and Cucumber Salad

This dish pairs potato, peeled and grated with sour cream, garlic, finely grated and cucumber, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch
Medium
Balanced Vegetarian High satiety
300 kcal 2000 kcal
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Estimated macros per portion

11 g Protein
81 g Carbohydrates
31 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 70g all-purpose flour 255 kcal
  • 94g potato, peeled and grated 72 kcal
  • 19g sunflower oil for air frying or brushing 168 kcal
  • 60g sour cream (20% fat) 119 kcal
  • 4g garlic, finely grated 6 kcal
  • 107g cucumber, thinly sliced 16 kcal
  • 7g white vinegar 1 kcal
  • 2g active dry yeast 2 kcal
  • 3g sugar 12 kcal
  • 0.67 tsp (1g) salt 0 kcal

Cooking instructions

  1. all-purpose flouractive dry yeastsugarsalt
    In a bowl, mix flour, yeast, sugar, and salt. Stir in warm water and mix into a sticky dough. Cover and let rise until puffy, 45-60 minutes.
  2. potato
    Grate the potato and squeeze out excess liquid. Fold potato into the risen dough until evenly distributed.
  3. sunflower oil for air frying or brushing
    Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. With oiled hands, stretch the dough into a thin round (about 8-9 inches).
  4. salt
    Fry until golden, 1-2 minutes per side. Drain briefly on paper towels and season lightly with salt.
  5. sour cream (20% fat)garliccucumberwhite vinegarsalt
    Stir sour cream with garlic and a pinch of salt. Toss cucumber with vinegar and a pinch of salt.
  6. sour cream (20% fat)garliccucumber
    Serve the hot langos topped with garlic sour cream, with cucumber salad on the side.

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