Lángos
(Langoš, Langošica, Lalanga)
Lángos is a Hungarian specialty made by deep-frying a basic dough consisting of water, flour, yeast, sugar, and salt until it develops a golden-brown color. Sour cream, milk, or yogurt can all be used instead of water. Lángos is traditionally consumed fresh and warm as a snack, and it can be topped with anything from sour cream and grated cheese to garlic sauce and salt, although it is often consumed plain, as it is.
The name of the dish comes from the word láng, meaning flame, since it was originally baked near the flames of a brick oven, unlike today, when it is regularly deep-fried in oil. Some believe that lángos was created under Turkish influence, while others believe it comes from the ancient Romans.
This popular street food specialty can be found at numerous fairs, festivals, beaches, and amusement parks throughout Hungary, Austria, Croatia, and Romania.
Recipe variations
Lángos
READY IN 2h 20minTo make the traditional version of the Hungarian fried bread, all you need are flour, yeast, oil, water, sugar, and salt, which are used to make the dough which is then portioned, shaped into disks, and fried.
Lángos with Milk and Kefir
READY IN 2h 5minSince milk and kefir are used to make the dough, this recipe is a twist on the traditional recipe and makes wonderfully fluffy and soft lángos.
Potato Lángos
READY IN 1h 20minA very popular variant of the traditional lángos is one that also has potatoes as one of the ingredients in the dough. The potatoes are cooked and mashed before they are mixed with the other ingredients for the dough.
Lángos Authentic recipe
To make the traditional version of the Hungarian fried bread, all you need are flour, yeast, oil, water, sugar, and salt, which are used to make the dough which is then portioned, shaped into disks, and fried.
WHERE TO EAT The best Lángos in the world (according to food experts)
