Lángos is a deep-fried flatbread commonly enjoyed as a snack in Hungary, often topped with sour cream, cheese, or garlic.

How long does Lángos take to make?

Lángos takes about 100-125 minutes to prepare and cook.

Lángos Recipe – Hungary's Delicious Snack

Name: Lángos
Prep time: 1 h 27 min
Cook time: 25 min
Total time: 1 h 52 min
Yield: 6-8 servings
Cuisine: Hungary
Ingredients: active yeast; all purpose flour; cheddar; cloves garlic; egg; for the dough; for topping; granulated sugar; packet; parsley for garnish; salt; shredded cheese e.g. mozzarella; sour cream; unsalted butter melted; vegetable oil for frying; warm milk

Lángos emerges golden and puffed from hot oil, its surface glistening and ready for toppings like garlic, sour cream, and sharp cheese. This Hungarian street food has roots in humble peasant traditions, where yeast dough provided sustenance at markets and fairs. The contrast between crispy exterior and soft interior creates textural delight that is enhanced by savory garnishes. Consumed fresh and warm, lángos represents the casual, indulgent side of Hungarian cuisine.

⚡ Medium 🔥 ~300 kcal / serving

Ingredients

For the Dough:
2 cups all-purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
1 cup warm milk
2 tablespoons granulated sugar
1/4 cup unsalted butter, melted
1 large egg
1/2 teaspoon salt
For Topping:
2-3 cloves garlic, minced (optional)
1/4 cup vegetable oil (for frying)
Sour cream
Shredded cheese (e.g., mozzarella or cheddar)
Fresh parsley, chopped (for garnish)

Instructions

Prepare the Dough

In a small bowl, dissolve the yeast in warm milk with the sugar and let it sit for about 5 minutes, or until it becomes frothy.

In a large mixing bowl, combine the flour and salt.

Make a well in the center and add the yeast mixture, melted butter, and egg.

Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Shape and Fry

Punch down the dough and divide it into 6-8 equal pieces.

On a floured surface, roll each piece into a flat, round shape about 1/4 inch thick.

Heat the vegetable oil in a large skillet or deep fryer over medium-high heat.

Fry each dough round for 2-3 minutes per side, or until golden brown and crispy.

Drain on paper towels.

Add Toppings

While still warm, optionally brush with minced garlic.

Frequently Asked Questions

What is Lángos?

Lángos is a deep-fried yeast flatbread that puffs up in hot oil, creating a crispy exterior and soft, airy interior.

Where does Lángos come from?

Lángos originated in Hungary as a street food, traditionally sold at fairs and markets. Its name comes from the Hungarian word for flame.

What are the main ingredients in Lángos?

The dough requires flour, yeast, milk, sugar, butter, egg, and salt. Toppings can include sour cream, cheese, garlic, jam, or powdered sugar.

Any tips for making the best Lángos?

Let the dough rise fully for a light, airy texture. Maintain oil temperature around 350°F. Fry quickly to achieve a crispy outside while keeping inside soft.

What do you serve with Lángos?

Serve immediately after frying while still warm and crispy, topped with sour cream, cheese, minced garlic, or sweet toppings like jam.

Lángos