Homemade langoustines
Langos are a staple at snack stands, but you can also make this fried delicacy at home. The yogurt makes the dough soft and doesn't absorb too much fat. Serve the crispy pancakes with garlic and ketchup. Sprinkle the surface with grated cheese.
Ingredients · Servings 8
- 400 g plain flour
- 150 g plain yogurt
- 1 tablespoon oil
- 1 teaspoon semolina sugar
- 20 g fresh yeast
- 1 pinch of salt
- 150 ml lukewarm water (as needed)
- frying oil
- For spreading and sprinkling (to taste):
- oil
- garlic
- ketchup
- cheese
Method · 50 min
- Make a sourdough starter from yeast, 150 ml of lukewarm water, sugar and a little flour.
- Put the flour, salt, yogurt, oil, yeast in a bowl and knead the dough. If it is stiff, add water, if it is sticky, add flour. Cover the bowl with a towel and let the dough rise until it doubles in size.
- Divide the risen dough into equal-sized pieces, shape them into loaves and roll them into flatbreads. Let them rise for about 15 minutes.
- Then we can fry them immediately in a higher layer of oil. Place the finished langos on a plate with a paper towel to absorb the excess oil.
- Spread each langos with ketchup or garlic, if desired, and sprinkle with grated cheese.
