Hungarian Lángo

– Crispy Outside, Flu

Lángos is a beloved Hungarian street food — soft, fluffy, and crispy on the outside. With one secret ingredient, you can make it perfect every time!

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Why You’ll Love This Recipe

• Crispy on the outside, soft and airy inside
• Perfect for breakfast, snacks, or street-food style treats
• Easy to make at home with simple ingredients
• Can be topped with garlic, cheese, or sour cream

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Ingredients

• 500 g all-purpose flour
• 25 g fresh yeast (or 7 g dry yeast)
• 250 ml lukewarm water
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp oil (plus more for frying)
• Optional toppings: garlic, sour cream, grated cheese

Secret ingredient tip: Adding a little oil or milk in the dough makes it crispy outside and soft inside.

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Instructions

1️⃣ Prepare the Dough

• Dissolve yeast and sugar in lukewarm water. Let it sit 5–10 minutes until foamy.
• In a large bowl, combine flour and salt.
• Add yeast mixture and oil, knead into a soft, elastic dough.
• Cover and let rise for 1 hour until doubled in size.

2️⃣ Shape Lángos

• Divide dough into portions.
• Flatten each portion into a round, slightly thick disk.

3️⃣ Fry

• Heat oil in a deep pan.
• Fry each dough round until golden brown on both sides.
• Drain on paper towels.

4️⃣ Serve

• Brush or rub with garlic, then add toppings like sour cream or grated cheese.
• Enjoy warm!

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Tips & Notes

• Roll dough gently to keep it airy.
• Fry in batches to avoid overcrowding the pan.
• Can be stored in an airtight container for a day, but best fresh.