Lángos is probably one of the traditional Hungarian food that you immediately connect with Hungary, just like the Goulash Soup or Paprika. There is no festival or event without a booth serving you fresh fried Lángos in all its different ways. Lángos is a deep fried dough topped with different things such as tejföl (Sour Cream), cheese and garlic sauce. Sounds all a bit wierd but in the end its a kind of bread with sauce on top. I have eaten many of those Lángos all over Hungary, on festivals or on Lake Balaton but I never thought about how it is made so just for this article I was reading different receipes and in the end it sounds fairly simple even though I wouldn’t like to make it at home because my kitchen will be a mess. Anyways, Lángos belongs to Hungary just like the Parliament or Pálinka.

Lángos receipe

What you need for your Lángos

  • 400g flour
  • 1200g potatoes
  • 20g yeast
  • 30g sugar
  • 200ml milk
  • salt and oil for frying

How to make your Lángos

Peel the potatoes, boil them in salted water until they are soft and mash them while they are hot. After that you mix in a seperate bowl the yeast, a little sugar, the milk warmed up a bit and a bit of the flour until the mixture is smooth, leave it to rise. To this mixture you add the mashed potatoes and the rest of the flourand add so much water that the dough is easy to knead by hand. Leave the entire dough covered in a warm place to rise more. Than you roll out the dough in approximately hand sized circles half a centimeter thick. By pulling them with your hands to approximately double the size they will get thinner. That you leave for another 10 minutes to rise and deep fry it in the end until golden brown.

Now you top it with whatever you like, the best in my opinion is with garlic, tejföl and cheese on top. But many places offer more fancy ways even with chocolate, ewe cheese and onions or even with cabbage so whatever you like can go on top. Enjoy.

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