Krumplis Lángos is a classic Hungarian street food that combines soft, fluffy dough with the richness of potatoes, resulting in a golden, crispy delight. These deep-fried potato cakes are often served with sour cream, garlic, and cheese, making them a comforting and indulgent treat.
In this article, we’ll explore the history of lángos, the traditional method of making krumplis lángos, and a simple recipe inspired by Fast Ed’s approach to this beloved Hungarian dish.
A Brief History of Lángos
Lángos is one of Hungary’s most famous street foods, with a history that dates back centuries. Traditionally, lángos was made using leftover bread dough, fried in hot oil to create a crispy yet tender treat. The name “lángos” comes from the Hungarian word láng, meaning “flame,” as the dish was originally baked in the flames of brick ovens before frying became the preferred method.
Krumplis lángos is a popular variation that includes mashed potatoes in the dough, resulting in a softer, fluffier texture while still achieving that signature crispy exterior. This version is particularly popular in home kitchens, where the addition of potatoes makes the dough even more tender and flavorful.
What Makes Krumplis Lángos Special?
The magic of krumplis lángos lies in its simplicity and versatility. The dough, enriched with mashed potatoes, is deep-fried to perfection, creating a crisp outer layer while maintaining a soft and pillowy interior.
Toppings are an essential part of the lángos experience. While the traditional toppings include sour cream, grated cheese, and garlic oil, there are endless possibilities to customize this Hungarian favorite.
Some popular variations include:
Classic style: Garlic-infused oil brushed on top with a dollop of sour cream and shredded cheese.
Cheesy delight: A generous layer of melted cheese, sometimes combined with ham or bacon.
Sweet version: A dusting of powdered sugar or a spread of jam for a dessert-like twist.
