Dough Ingredients:

  • 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)
  • Chives
  • Paprika


  • 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.

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