COPPER🇭🇺 Hungary
Lángos recipe
Crispy, savory deep-fried flatbreads you'll love!
Ingredients
- 500 g all-purpose flour
- 300 ml water
- 7 g yeast
- 10 g salt
- 200 g sour cream
- 2 garlic
- 500 ml oil
How to make Lángos
- In a large bowl, mix together 500 g of all-purpose flour, 7 g of yeast, and 10 g of salt.
- Gradually add 300 ml of warm water to the mixture until the dough is smooth and well combined.
- Cover the bowl with a cloth and let the dough rise in a warm place for about 1 hour until doubled in size.
- After the dough has risen, heat 500 ml of oil in a deep pan over medium heat (approximately 180°C or 350°F).
- Divide the risen dough into 4 equal pieces, shaping each into a round disc about 1 cm thick.
- Carefully place each disc into the hot oil and fry for about 2-3 minutes per side until golden brown and crispy.
- Remove the fried álgos from the oil and drain on paper towels to remove excess oil.
- Serve hot, topped with a generous dollop of sour cream and a sprinkle of fresh garlic for flavor.
What is Lángos?
Lángos is a traditional dish from Hungary, cooked in a pan, and takes about 90 minutes from start to finish. It is built around all-purpose flour, sour cream and yeast. The recipe below uses 7 ingredients and is written out step by step.
How long does Lángos take?
At 90 minutes it is slower than 62% of the 588 dishes in Copper's atlas. Copper's atlas has 53 dishes built on all-purpose flour. The method runs to 8 steps, the longest being 2 minutes.
Any tips for making Lángos?
Let the dough rise well for the best texture.
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