Lángos
Hungary's iconic street food — a deep-fried dough disc topped with sour cream and grated cheese, crispy outside, airy inside, and utterly irresistible.
About This Recipe
Lángos is Hungary's most popular street food, found at every market, fairground, thermal bath, and summer festival in the country. The word comes from 'láng' meaning flame, referring to the original method of baking at the edge of a brick oven. Today it's deep-fried, but the name stuck. The slightly fermented dough gives a satisfying tang beneath the crispy exterior and pillowy interior.
Ingredients
Serves 6
- 500 gall-purpose flour(plus more for kneading)
- 7 ginstant yeast
- 300 mlwarm water
- 1 tspsalt
- 1 tspsugar
- 500 mlvegetable oil(for frying)
- 200 gsour cream(to serve)
- 150 ggrated cheese (Edam or Gouda)(to serve)
Instructions
- 1
Make the dough
Mix flour, yeast, salt, and sugar. Add warm water and knead 8 minutes until smooth. Cover and let rise 1 hour.
- 2
Shape
Divide dough into 6 portions. Stretch each into a thin oval disc by hand.
- 3
Fry
Heat oil to 180°C. Fry each disc 2–3 minutes per side until golden and puffed.
- 4
Top and serve
Top immediately with sour cream and grated cheese. Serve hot.
Pro Tips
- →
The dough should be soft and slightly sticky — don't over-flour
- →
Serve within minutes of frying while still crisp
Variations
- •
Rub with raw garlic before topping
- •
Top with fried onions and smoked sausage
Storage
Best eaten immediately — the dough goes soft within an hour. Not suitable for storing.
History & Origin
Lángos has been eaten in Hungary since the medieval period, originally cooked at the edge of bread-baking ovens. The modern deep-fried version became popular in the 20th century.
Frequently Asked Questions
What's the correct topping?
Sour cream and grated cheese is classic. Garlic is often rubbed on first. Sweet versions with jam or Nutella also exist.
Nutrition Facts
Per serving · 6 servings total
Time Summary
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