Hungarian Lángos Sandwich with Sour Cream and Cheese

About This Recipe

Lángos is Hungary's most iconic street food, a deep-fried disc of yeasted potato dough that puffs up golden and bubbly, traditionally rubbed with garlic straight out of the fryer and topped with a thick layer of sour cream and grated cheese. Sold at markets, fairs and beachside stands across Hungary and neighboring countries, it's most often eaten folded over like a giant taco, letting the toppings ooze out with every bite. The dough is what sets real lángos apart — mashed potato worked into a yeasted dough gives it a distinct chew and slight sweetness compared to a plain fried bread, while a proper rest lets the yeast develop enough to create the characteristic air pockets that puff dramatically in hot oil. Getting the oil temperature right matters enormously: too hot and the outside burns before the inside cooks through, too cool and the dough soaks up oil and turns greasy and heavy. Rubbed with a raw garlic clove the moment it comes out of the fryer, while still hot enough for the garlic's oils to bloom into the dough, then piled with sour cream and cheese, lángos is unapologetically indulgent — the kind of treat eaten standing at a market stall rather than at a dinner table.

Ingredients

Serves 4

• 300 gpotatoes(boiled and mashed)
• 2.5 cupsall-purpose flour
• 2.25 tspactive dry yeast
• 0.75 cupwarm milk
• 1 tspsugar
• 1.5 tspfine sea salt
• 2 tbspoil(plus more for frying)
• 4 clovesgarlic
• 1 cupsour cream
• 1.5 cupsshredded cheese(such as gouda or cheddar)

Instructions

1. 1

   Activate the yeast

   Whisk warm milk, yeast and sugar together, let sit 10 minutes until foamy.

2. 2

   Make the dough

   Combine mashed potato, flour, salt, oil and the yeast mixture. Knead into a soft, slightly sticky dough, about 8 minutes.

3. 3

   Rise

   Cover and let rise in a warm place for 1 hour until doubled.

4. 4

   Shape the discs

   Divide the dough into 4 portions. Stretch or roll each into a rough oval about 1cm thick.

5. 5

   Fry

   Heat oil to 180°C (350°F) in a deep pot. Fry each disc 2-3 minutes per side until deeply golden and puffed.

   Keep the oil temperature steady — too hot burns the outside before the inside cooks, too cool makes it greasy.

6. 6

   Top and serve

   While still hot, rub each piece with a raw garlic clove, then top with sour cream and shredded cheese. Fold and serve immediately.

Variations

• •

  Top with a simple garlic-butter mixture instead of sour cream and cheese for a lighter, more traditional version.

• •

  Add ham or sausage under the cheese for a heartier, meal-sized version.

• •

  Make a sweet version by omitting garlic and cheese and dusting the fried dough with powdered sugar instead.

Storage

Best eaten immediately while hot and crisp. If needed, store plain fried dough (without toppings) for a day and reheat briefly in a hot oven before adding toppings fresh.

Frequently Asked Questions