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Authentic Lángos Recipe Hungary, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Often dubbed as Hungarian pizza, lángos is a popular street food made with soft dough that is typically shaped into rounds and fried until golden. The basic dough is made with only flour, yeast, water, salt, and sugar, but additional ingredients such as milk, potatoes, sour cream, and even eggs may be added as well. Lángos can also have a filling, most often cabbage or cheese. It is served warm, whether just sprinkled with salt, or rubbed with garlic, spread with garlic butter, sprinkled with garlic water, or topped with sour cream and grated cheese. Other possible toppings include ham, sausage, mushrooms, cabbage, and many more.
Cooking tips
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method
Always sift the flour before you start making the dough, as this gives a lighter textured and bubblier dough. Lángos dough is usually rolled out, and round shapes are cut out using a big glass. Each piece of dough should be stretched right before being placed in hot oil so that the edges are thicker than the center. It is also important that the rounds of dough have time to rest (between 20 and 30... Read more -
frying
Heat the oil in a heavy-bottomed pan over medium-high heat, as that way the oil will reach the desired temperature but not overheat and exceed its smoke point. The right temperature is around 350°F/175°C, which you can check with a thermometer. Alternatively, you can drop a small piece of dough into the oil. If the dough pops back up and starts frying immediately, the oil is at the right temperature.... Read more -
filling
Although there are no rules to what kind of filling you can use, the most common ones are cheese and cabbage, which should be sautéed first before it’s used. To make a filled lángos, first, stretch out a piece of dough to the desired size. Place the filling on one half of the dough, fold the dough in half and seal the edges, taking care that you thin out the edges as much as possible, so they are ... Read more -
toppings
Delicious even when only sprinkled with salt, lángos are traditionally served rubbed with either garlic or garlic butter, or even doused with garlic water. A topping of sour cream and grated cheese is also a long-established favorite of Hungarians. However, topping options do not end here; sausage, ham, mushrooms, sautéed cabbage, or Liptauer, a paprika flavored cheese spread are excellent savory ... Read more
Recipe variations
Potato Lángos
PREP 30min
COOK 20min
RESTING 30min
READY IN 1h 20min
A 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.
Ingredients
Potato Lángos
1 large potato, approximately 400g (14 oz), peeled, cut and boiled as for mashed potatoes
1 cup (240 ml) warm milk
2 ¼ tsp yeast
1/2 tsp salt
3 cups (360g) flour
1 tbsp sugar
Preparation
1
Potato Lángos
Step 1/7
First, mash the boiled potatoes, then combine all the ingredients in a large bowl.
Step 2/7
Knead until you have a smooth dough, then cover with a kitchen cloth and store in a warm place for 30 minutes, until doubled in size.
Step 3/7
Divide the dough into eight pieces, and roll them on a lightly floured surface into 1/2 cm (¼-inch) thick rounds.
Step 4/7
Heat the oil in a heavy-bottomed pan until 350°F/175°C.
Step 5/7
Take one piece of dough, stretch it with your hands, so the center is thinner than the edges, then lay it carefully into the hot oil.
Step 6/7
Fry on both sides until golden, then transfer onto paper towels to drain. Repeat this with the remaining pieces of dough.
Step 7/7
Serve warm, either plain or with a topping of your choice.
Other Variations
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