Traditional Hungarian Lángos Recipe

by Jan Vasil
Traditional Hungarian Lángos Recipe

Hungarian Lángos is a beloved street food, famous for its crispy texture and savory toppings. This deep-fried flatbread, a staple in Hungarian cuisine, offers a comforting and satisfying taste experience.

How this Hungarian Lángos is Made

Lángos is made from a simple yeast dough, which is deep-fried until golden brown. It’s traditionally topped with garlic sour cream and grated cheese, embodying the perfect balance of crispness and creamy flavor.

Most Popular Ingredients for Hungarian Lángos

  • Flour, yeast, and milk form the base of the dough.
  • Garlic and sour cream are essential for the topping.
  • Cheese, typically grated, adds a savory touch.
  • Salt and sugar are used in the dough for seasoning.

My Advice to Make the Best Hungarian Lángos

  • Let the dough rise in a warm, draft-free area to ensure it becomes light and fluffy.
  • Use fresh garlic for the topping to enhance the flavor.
  • Fry the Lángos at the right temperature to achieve a crispy exterior without burning.
  • Don’t overcrowd the frying pan to allow each Lángos to cook evenly.

Spices and Other Variations for the Best Hungarian Lángos

  • Experiment with toppings like chopped onions or bacon.
  • A pinch of paprika in the dough can add a subtle Hungarian twist.
  • For a spicy kick, add a dollop of chili sauce on top.

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Traditional Hungarian Lángos Recipe

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Recipe by Jan Vasil Course: Recipe bookCuisine: HungarianDifficulty: Medium


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  • 4 cups 4 flour

  • 1 tsp 1 salt

  • 1 tbsp 1 sugar

  • 1 1/2 cups 1 1/2 warm milk

  • Dry instant yeast

  • 2 cups 2 oil for frying

  • For topping: sour cream, crushed garlic, grated cheese, ketchup


  • Prepare the Dough:
  • Mix flour, salt, sugar, yeast, and warm milk. Knead until it forms a ball. Let it rise for 60 minutes.
  • Prepare the Toppings:
  • Mix sour cream with crushed garlic, grate the cheese, and set aside.
  • Shape and Fry:
  • Knead the dough briefly and divide it into 6 pieces. Shape each into a flat disk and fry in hot oil for 3-4 minutes on each side until golden brown.
  • Serve:
  • Top each Lángos with garlic sour cream and grated cheese.

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Can Lángos dough be made ahead of time?

Yes, it can be prepared and refrigerated for several hours.

What type of oil is best for frying Lángos?

Use a neutral oil with a high smoking point, like canola or sunflower oil.

Can I bake Lángos instead of frying?

Baking is possible but won’t give the same crispy texture.

Are there any vegan alternatives for the toppings?

Yes, use vegan sour cream and cheese substitutes.

How long can I store leftover Lángos?

Best eaten fresh, but can be stored in the refrigerator for 1-2 days and reheated.

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