Description
Crispy fried flatbread, the heart of Hungarian street food. Topped with sour cream, cheese, and garlic, its pure comfort.
Ingredients
Units
Scale
- 2 cups (591 ml) all-purpose flour
- 1 packet (7 g) dried (instant) yeast
- 1 cup (237 ml) water
- 1/2 teaspoon salt
- Sunflower oil
- sour cream
- grated cheese
- garlic
Instructions
- 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. Adjust with more flour if necessary. 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 it into a square, and cut out rounds (approx. 4 inches across) using a glass or 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.
Notes
- For extra-crispy lángos, use a neutral-flavored high-smoke point oil like canola or grapeseed oil.
- If you don’t have fresh garlic, use 1/2 teaspoon of garlic powder instead.
- Leftover lángos can be reheated in a dry skillet over medium heat until crisp, or stored frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 lángos
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 2
- Protein: 8
- Cholesterol: 20