Ricky+Olivia are a chef duo curating events and pop-ups based in and around Ontario. As the official ambassadors for Feast On, they focus on sourcing local ingredients and supporting Ontario farmers. Their vision and cuisine reflect their province’s diverse culture as they celebrate Ontario’s diversity through playful and thoughtful dishes.
“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!”
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.