Langos from V Street by Rich Landau and Kate Jacoby
Want a great vegan snack that’s perfect as we head into fall? Today we’re sharing a recipe for Langos, a Hungarian street food that lends itself to the best savory flavors of the season, that’s found in the terrific new V Street cookbook.
V Street, by Rich Landau and Kate Jacoby, beloved chefs of Philadelphia’s nationally acclaimed restaurants Vedge and V Street, offers creative vegan riffs on street food from across the globe—drawing from the culinary traditions of Asia, the Middle East, South America, and more. Filled with 100 internationally inspired recipes, behind-the-scenes anecdotes, food travel stories, and stunning color photography throughout, this is a must-have for vegetable lovers and everyone with a taste for adventure. V Street is on sale today! Purchase a copy from your favorite retailer
On the streets of Budapest, you will undoubtedly find people walking around enjoying langos, one of the tastiest street snacks imaginable. You could describe a lango as a savory potato doughnut, but that doesn’t quite do it justice. It actually looks like a little personal pizza, all puffy and golden brown on the edges, then topped with all sorts of rich, indulgent spreads and accoutrements. Traditionally, Hungarians slather them with sour cream, cheese, and ham. Our version is topped with a tangy sauerkraut remoulade and bits of smoked Chioggia beets, then generously sprinkled with fresh chopped dill and cracked black pepper. No doubt the dough takes practice, but once you get it down, this is the ultimate comfort food. SERVES 6 TO 8
- 1 1/2 tablespoons active dry yeast
- 1/2 cup unsweetened soy milk, warmed
- 2 1/4 teaspoons sugar
- 1 teaspoon sunflower oil
- 1 Idaho potato, baked, peeled, and mashed
- 1 1/4 cups all-purpose flour plus more for dusting
- 1/4 teaspoon sea salt
- 4 medium Chioggia beets (substitute golden beets)
- 1 teaspoon Montreal steak seasoning
- 1 teaspoon sherry vinegar
- 1/3 cup sauerkraut
- 1 tablespoon capers
- 2 tablespoons chopped red onion
- 1/2 teaspoon minced garlic
- 2 tablespoons chopped dill, plus more for garnish, optional
- 1 tablespoon chopped chives
- 1/2 cup vegan mayo
- 1 1/2 tablespoons Dijon mustard
- 1/2 teaspoon freshly ground black pepper, plus more for serving, optional
- Canola oil for frying
- Combine the yeast, soy milk, and sugar in a small bowl. Set aside for 10 minutes, until the yeast has fully activated; you will see lots of bubbles at the surface.
- Line a sheet pan with parchment paper and set aside. Coat a large bowl with 1/4 teaspoon of the sunflower oil, then add the mashed potato, flour, and salt, and stir to combine. Add the yeast mixture and mix until a soft dough forms. Transfer to a lightly floured work surface and knead for 5 minutes, until the dough ball becomes firm. If you prefer to use an electric mixer, use a J-shaped dough hook and knead for 5 minutes. Transfer the dough ball to a lightly greased bowl and cover with a clean kitchen towel, then set aside in a warm place to proof for 1 hour.
- Bring a large pot of salted water to a boil over high heat. Boil the beets just until tender, about 45 minutes. Drain and set aside until cool enough to handle. Peel and slice the beets into 1/8-inch wheels.
- Toss the beets with the remaining 3/4 teaspoon sunflower oil, Montreal seasoning, and sherry vinegar in a medium bowl. Heat a medium sauté pan over high heat, add the beets, and sauté until the edges are golden brown, about 5 minutes. Remove from heat and let cool fully, then chop the beets into a rough dice. If making ahead, transfer to an airtight container and store in the refrigerator for up to 5 days.
- Combine the sauerkraut, capers, red onion, garlic, dill, chives, mayo, mustard, and pepper in a food processor. Pulse until just combined and the mixture is creamy but chunky. Transfer to an airtight container and store in the refrigerator for up to 1 week.
- Transfer the dough to a lightly floured work surface and cut into four even pieces. Shape each piece into a 4-inch circle, transfer to the prepared sheet pan, and let rise, uncovered, for 20 minutes.
- Line a plate with paper towels. Preheat a fryer to 375°F or heat a shallow layer of the canola oil in a large sauté pan over high heat. Fry the langos until golden brown on both sides, about 4 minutes total, flipping after 2 minutes. Transfer to the paper towel–lined plate to absorb any excess oil. Top with the remoulade and beets, garnish with additional dill and cracked pepper, if desired, and serve.
*For extra flavor, smoke the beets in a smoker box with applewood chips for 2 minutes.