Chef duo Ricky + Olivia are Feast On ambassadors that focus on local sourcing – they celebrate Ontario’s diversity through playful and thoughtful dishes built to be shared. During their time in Niagara’s wine country, you can find Chefs Ricky + Olivia at Westcott Vineyards running the seasonal patio as well as catering to Westcott’s private parties and events year-round. They work side by side with the winery, pairing their seasonal and innovative menus with Westcott’s award-winning wines, showcasing Niagara’s wine and farming community by creating a sense of taste of place.
This recipe is part of the Savour Ontario at Home series of recipes from top Ontario chefs and tastemakers. Sign up to receive the complete digital collection of recipes at: savourontarioathome.ca.
“Lángos is a Hungarian fry bread and street food staple. It has become a popular mid-afternoon snack in our home and is perfect for when you have leftover mashed potatoes that need using up!”
WHAT YOU NEED
- 1 large potato, boiled and mashed (or 1 cup of leftover mashed potatoes, reheated)
- 1 tbsp active dry yeast
- 1 tbsp sugar
- 2 cups all-purpose flour or whole wheat flour
- 1 teaspoon salt + ½ tsp for seasoning
- 1 tablespoon canola oil + ¼ cup canola oil for frying
- ½ cup Ontario milk, warm
- 2 cloves garlic, peeled and sliced open lengthwise
- 1 cup sour cream
- 1 cup Ontario cheese of choice, grated (we used Bright’s old white cheddar)
- In a small bowl, dissolve sugar in the warm milk. Stir in yeast and set aside to bloom.
- Meanwhile, add warm mashed potatoes, flour and salt to a large bowl. Once combined, stir in bloomed yeast mixture. Add oil and begin to knead.
- Knead dough for 4-5 minutes, until smooth and elastic.
- Transfer back to the large bowl and cover. Let rise for about 40 minutes, until doubled in size.
- Once doubled, divide dough into 8. Roll out into 8 balls. Let rest for 15-20 minutes.
- Heat about 1 inch of oil in a large frying pan to medium heat.
- Flatten each ball and fry lángos for about 2 minutes each side or until golden, then flip.
- Remove from the pan and rub with raw garlic and season with salt.
- Let cool on paper towels to absorb excess oil.
- Repeat with remaining lángos.
- Once cooled, to serve, top with sour cream, grated cheese, chives and paprika.