Hey there, foodies! It’s Emre Yazıcı, and today I’m excited to share with you an authentic and flavorful street food recipe from Hungary – the Lángos! This deep-fried dough is crispy on the outside, fluffy on the inside, and topped with mouth-watering toppings. Trust me, once you try it, you’re going to love it!
Emre Yazıcı is a travel enthusiast and an amateur chef who loves to explore authentic cuisines from around the world, and recreate them in his own kitchen. He was born and raised in Istanbul, Turkey, where he was exposed to a diverse range of spices, ingredients and flavors. Having graduated from a design school, Emre has developed a keen sense of aesthetics, which he applies to his food photography and plating.
Emre Yazıcı currently resides in the United States and grew up in Turkey.
As a Turkish food enthusiast and amateur chef, I’m always looking for new and exciting recipes to experiment with. That’s especially true when it comes to exploring the cuisines of neighboring countries. Having grown up in Istanbul, I have always been surrounded by a vibrant food scene with influences from all over the world. Hungarian cuisine, in particular, has always caught my attention because of its unique flavors and ingredients. Plus, Hungarian and Turkish cuisines share many similarities, so I’m always curious to try new dishes and compare them with what I know from back home.
Lángos has been a beloved Hungarian street food for decades. It’s essentially a type of deep-fried dough that has been consumed for as long as anyone can remember. While its origins are not entirely clear, it’s believed to have originated in the Hungarian Plains. Interestingly, lángos comes from the Hungarian word ‘láng,’ which means flame, referring to its traditional method of cooking over an open flame. Today, it’s a popular snack throughout Hungary and has even spread internationally. To me, it’s fascinating how a simple street food can become such an integral part of a country’s culinary culture and history. Knowing that makes me even more excited to share my recipe with all of you!
What you need
Introducing the newest addition to my street food repertoire, the Lángos! A popular deep-fried dough that is crispy on the outside, fluffy on the inside, and topped with your choice of mouth-watering toppings. I was excited to explore authentic Hungarian cuisine and bring this delightful street food from Budapest to my kitchen. The dough is made from simple ingredients like flour, yeast, and salt, but its magic lies in its toppings. I started with a generous dollop of sour cream, which adds a tangy flavor and creamy texture that pairs perfectly with the savory dough. Then I sprinkled grated cheese, and garlic to add a salty and aromatic contrast to the mix. The dish was complete with the ultimate crispy and mouthwatering Lángos bites. Whether you are in the mood for a savory snack or a sweet treat, this recipe is sure to fulfill your cravings. So, put on your apron, grab a rolling pin, and let’s get started!
Ingredients:
- All-purpose flour – The base of the dough, it’s important to use all-purpose flour for the right texture.
- Active dry yeast – Used to make the dough rise and give it a fluffy texture, can be replaced with instant yeast by adjusting the recipe.
- Warm water – To activate the yeast and mix with the flour to create a soft dough.
- Salt – To add flavor to the dough.
- Vegetable oil – To coat the dough and prevent it from sticking to the bowl, as well as for frying.
- Sour cream – A traditional topping for Lángos, provides a tangy flavor and creaminess.
- Grated cheese – Another common topping for Lángos, adds a salty and savory contrast to the dough.
- Garlic – Finely chopped and sprinkled on top of the sour cream and cheese, adds a pungent flavor.
Utensils:
- Large mixing bowl
- Measuring cups – To measure the flour and water accurately. Can be replaced with a food scale.
- Measuring spoons – To measure salt and yeast accurately.
- Wooden spoon – To mix the dough by hand.
- Plastic wrap – To cover the dough while it rests and rises.
- Frying pan – To fry the Lángos in vegetable oil until golden brown.
- Slotted spoon – To remove the Lángos from the frying pan and drain excess oil.
- Kitchen paper towels – To blot excess oil off the Lángos.
Sour Cream: The Creamy, Tangy Topping that Completes Lángos
I simply cannot imagine Lángos without sour cream. It is a traditional topping in Hungary and its tangy and creamy flavor really complements the savory dough. The addition of sour cream can add some much-needed moisture to a crispy and oily Lángos, making each bite more enjoyable. While sour cream may not be the healthiest ingredient, a small dollop can really enhance the overall flavor of the dish. In fact, the use of sour cream may even provide some added health benefits, including enhanced digestion due to its probiotic properties. So go ahead and indulge a little, you won’t regret it!
Garlic: An Aromatic Addition to Lángos
When I think of Hungarian cuisine, I immediately think of garlic. Garlic is commonly used in Hungarian dishes to add flavor and complexity. In Lángos, finely chopped garlic is sprinkled on top of the sour cream and cheese to create an aromatic and pungent flavor that’s uniquely Hungarian. Aside from its delicious taste, garlic also has some health benefits, such as antibacterial and anti-inflammatory properties, and it may even boost your immune system. However, it’s important to note that garlic should be consumed in moderation due to its strong flavor and potential digestive side effects. So, if you love garlic as much as I do, don’t hesitate to add a little extra to your Lángos, but be mindful of its impact on your breath!
What to serve it with?
And when it comes to serving Lángos, there’s a lot of flexibility! I personally love to pair it with a cold beverage or a refreshing salad. The crispy texture of the fried dough combines so well with the refreshing and crunchy flavors of a salad, while a cold beverage can help balance out the rich and savory toppings. Of course, there are many other options to try depending on your own preferences. Lángos is often served with sweet toppings like Nutella or cinnamon sugar, or with meats and vegetables like onions and sausages. The possibilities are endless, so feel free to experiment and find your perfect Lángos pairings!
Summary
There you have it, folks – my authentic Hungarian Lángos recipe! I hope you enjoyed reading about its history and learned some useful tips to make it at home. I would love to hear your thoughts on this recipe or if you have any secrets to making the perfect Lángos. Leave a comment below and let’s chat about it! And don’t forget to share your finished dishes on social media and tag me @emreyazici, so that I can see your creations. Until next time, happy cooking!
Here’s the recipe:
Authentic Hungarian Lángos Recipe: A Delightful Street Food from Budapest
Equipment
- Large mixing bowl
- Measuring cups
- Measuring spoons
- wooden spoon
- Plastic wrap
- Frying pan
- slotted spoon
- Kitchen paper towels
Ingredients
- 2 cups All-purpose flour
- 1 packet (2 1/4 tsp) Active dry yeast
- 3/4 - 1 cup Warm water
- 1 tsp Salt
- 2 tbsp Vegetable oil
- 1 cup Sour cream
- 1/2 cup Grated cheese
- 3 cloves Garlic
Instructions
- Make the dough - In a large mixing bowl, combine flour, yeast, and salt. Slowly add warm water and stir until a soft dough forms. Knead the dough with your hands until it is smooth and elastic. Coat the dough with 1 tablespoon of vegetable oil, cover the bowl with plastic wrap, and let it rest for 30 minutes. After 30 minutes, uncover the dough and punch it down. - If the dough is too sticky, add small amounts of flour until it reaches the desired texture. If it's too dry, add more warm water. The dough should be soft and elastic, but not sticky.
- Shape the dough - Divide the dough into 4 portions. On a floured surface, roll out each portion with a rolling pin until it is about 1/4 inch thick. Make sure the thickness is uniform to ensure even cooking. With a knife, cut the dough into circle shapes. Traditionally, they are about 4-6 inches in diameter. Use a fork to prick the dough all over to prevent it from puffing up while frying. - If you don't have a rolling pin, you can use a clean wine bottle. Make sure the dough is floured and doesn't stick to your work surface. Don't discard the leftover dough scraps - you can roll them up, fry them, and sprinkle them with cinnamon sugar for a sweet treat!
- Fry the Lángos - In a frying pan, heat enough vegetable oil to cover the Lángos entirely. Once the oil is hot, slide the Lángos into the frying pan, one at a time. Fry each side until it is golden brown, then use a slotted spoon to remove it from the oil and place it on a plate lined with paper towels to drain excess oil. - Make sure the oil is hot enough - the Lángos should sizzle immediately when dropped in. Don't overcrowd the pan to prevent the Lángos from sticking together. You can also use a deep fryer if you have one.
- Serve the Lángos - While the Lángos is still hot, spread a generous amount of sour cream on top of each piece. Sprinkle grated cheese, chopped garlic or your preferred toppings on top of the sour cream. Enjoy while it's still hot and crispy! - Be creative with your toppings! You can use cooked and crumbled bacon, diced tomatoes, sliced onions, or any of your favorite vegetables. If you want a sweeter version, sprinkle some cinnamon sugar on top of the Lángos instead of salt and grated cheese.
