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!
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
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.
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!
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.
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