Lángos
Golden, fluffy deep-fried flatbread topped with a rich layer of cream and cheese that will make you forget any diet.
70 min
Medium
Húngara
4 servings
The story behind
The first time I tried Lángos was at a tiny stall near Lake Balaton in Hungary. It was a scorching day, but the scent of frying dough was just impossible to walk past. They told me it's the ultimate beach food over there. What I love most is the contrast between the piping hot bread straight from the oil and the cold, tangy sour cream topped with mounds of cheese. It’s a rustic, unpretentious bite that brings instant happiness. I see it as the perfect lunch after a long morning hike or just when you need some serious soul food. To drink, a cold beer or sparkling mineral water cuts through the richness perfectly. It’s a guilty pleasure totally worth having!
Instructions
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1Mix the yeast with warm water and sugar, letting it sit for about 10 minutes until it gets frothy.
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2In a large bowl, combine flour and salt, then pour in the yeast mixture. Knead until you have a smooth, slightly sticky dough.
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3Cover the dough and let it rise in a warm spot for about an hour or until it doubles in size.
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4With oiled hands, pull off pieces of dough and stretch them into thin rounds, leaving the edges slightly thicker.
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5Fry each round in hot oil until they are golden brown on both sides.
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6As soon as they come out of the oil, rub some of that crushed garlic oil over the top for the classic kick.
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7Spread a generous layer of sour cream over the bread and top it with a mountain of shredded cheese. Eat it while it's hot!
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