Lángos, the heart of Hungarian street food. Golden, crispy flatbread that’s the ultimate comfort food. This irresistible dish combines the soft chew of fried dough with toppings of sour cream, grated cheese, and garlic, making each bite a delicious mix of flavors and textures.
Lángos is a popular Hungarian street food specialty. The name comes from ‘láng’, the Hungarian word for flame, reflecting its traditional cooking method of frying it in hot oil over an open flame. This delicious treat is made from dough that contains flour, yeast, salt, and water (sometimes milk and/or yogurt are added for a softer texture). The dough is left to rise, then flattened into a circular shape and deep-fried until it reaches a golden brown color.
Lángos is typically served hot and can be enjoyed with a variety of toppings. The most traditional way to have it is simply rubbed with garlic or garlic butter, but it can also be topped with sour cream (tejföl in Hungarian), grated cheese, ham, or even more elaborate toppings like sautéed mushrooms, kebab meat, or sweet options. In Hungary, lángos is often eaten as a quick snack or a meal, especially at public baths, festivals, or in street food markets.
Step by Step Guide to Making Hungarian Lángos
- Prepare the Dough: In a mug, dissolve salt in water. In a large bowl, mix the sifted flour with the yeast. Gradually add the salty water, stirring until a sticky dough forms. If necessary, adjust with a bit more flour. Knead until smooth and pulling away from the sides of the bowl. Cover and let rise in a warm place for 30-40 minutes, or until doubled in size.
Shape the Lángos: On a floured surface, tip out the dough, stretch into a square, and cut out rounds (approx. 4 inches across). Use a glass or a cookie cutter. Thin the center of each round slightly more than the edges. Allow resting for another 30 minutes.
Fry the Lángos: Heat a generous amount of sunflower oil in a deep pan. Fry each piece until golden brown, then flip and cook the other side. Do not overcrowd the pan.
Serve Hot: Enjoy lángos fresh out of the fryer, topped with your choice of garlic, sour cream, and grated cheese.
- For a traditional flavor, rub the hot lángos with a cut garlic clove before adding other toppings.
- Keep the fried lángos warm in the oven while you cook the rest.
- Experiment with toppings like ham, sautéed mushrooms, or even a sweet version with jam or sugar.
Judit is a Hungarian globetrotter, cook and food photographer who loves eating, cooking, taking pictures and writing about all of that. She travelled through Europe, lived in Germany, France and Spain, and even had her own successful bistro in the heart of Budapest called Bistro 181. After years of traveling and cooking abroad she returned to her home country and moved to the village where her grandmother was born. Her blog, Taste of Memories is a return to the roots. She is cooking and baking her family’s old recipes, bringing new life into her countryside house and orchard and rediscovering beautiful places in the Hungarian countryside.