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Hungarian Tidbits

Lángos – Hungarian Fried Bread

Hungarian Lángos

A popular snack sold freshly made which can’t go amiss especially when holidaying by lake Balaton in Hungary. Here is a home-made version with added mashed potatoes that make the dough extra soft.

Ingredients (for 20 pieces)

  • Langos:
  • 500 g white flower
  • 250 g potato peeled, cooked and finely mashed
  • 1 teaspoon of granulated sugar
  • 200 ml milk
  • 15 g fresh yeast
  • 1 teaspoon of salt
  • sunflower oil for frying
  • garlic wash, sour cream, grated cheese for serving
  • Garlic wash:
  • 3-4 garlic cloves crushed
  • 100 ml water
  • 3 tablespoons of olive oil

How to make

  1. Sprinkle the sugar into lukewarm milk, stir then crumble in the yeast. Let it rest for 5-10 minutes till the yeast starts to work in the sugary milk. Important that the milk is not too warm, it could ruin the yeast.
  2. Combine the flour, salt, finely mashed potato, yeast in a bowl and knead it thoroughly till well combined springy, takes about 10 minutes.
  3. Cover with a clean kitchen towel and let it rest at a warm (not hot) place for 45 minutes, the dough should rise and double or triple in size.
  4. Meanwhile prepare the garlic wash to allow time for its flavours to infuse. Simply combine the crushed garlic, water and little oil in a glass and set aside.
  5. Now on a floured board, roll the dough out to a depth of 1cm (0.5 inch).
  6. Stamp out round circles using a round 9cm (3.5 inch) cutter, cover with the kitchen towel and let it rest for 10 minutes.
  7. In a big frying pan heat the oil, fry the langos pieces, stretch the dough circles by hand as much as possible without tearing and carefully immerse into the hot oil.
  8. Fry both sides of the langos on medium heat turning once.
  9. Remove from the oil and place it onto a plate lined with paper towels.
  10. Time for the fun bit, give the langos a garlic wash, sprinkle with salt, cover with sour cream and top with grated cheese.
  11. Eat warm as fresh as possible.

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