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Hungarian Lángos

Name: Hungarian Lángos
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: hungarian
Ingredients: 4 cups all-purpose flour, sifted; 1 packet (2 ¼ tsp) instant yeast, active dry works too; 1 ½ cups + 2 tbsp warm water, approx. 38°C / 100°F; 2 tsp fine sea salt; 1 tbsp vegetable oil, plus extra for frying; 1 cup sour cream, full fat; 1 ½ cups Hungarian trappista cheese, finely grated; 2 tbsp garlic-infused oil, or 1 clove crushed garlic mixed with 1 tbsp oil; 1 tbsp chili oil, sichuan or homemade

Golden, airy deep-fried dough discs that are crispy on the outside and pillowy inside. Traditionally served hot with sour cream and grated cheese, this dish can also be elevated with a drizzle of spicy chili oil for a modern twist.

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Serves

Prep

20 min

Cook

45 min

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Hungarian Lángos — authentic Hungarian recipe from Taste Meridian

Ingredients

Serves

Dough

4 cupsall-purpose flour, sifted
1 packet (2 ¼ tsp)instant yeast, active dry works too
1 ½ cups + 2 tbspwarm water, approx. 38°C / 100°F
2 tspfine sea salt
1 tbspvegetable oil, plus extra for frying

Toppings

1 cupsour cream, full fat
1 ½ cupsHungarian trappista cheese, finely grated
2 tbspgarlic-infused oil, or 1 clove crushed garlic mixed with 1 tbsp oil
1 tbspchili oil, sichuan or homemade

Equipment

heavy-bottomed pot or deep fryer — maintains stable oil temperature for even frying
deep-fry thermometer — critical to keep oil at 175°C / 350°F to prevent greasiness
slotted spoon or spider strainer — safe removal of hot dough from oil
wire cooling rack — allows air circulation so the bottom stays crisp

A little context

Lángos is Hungary's ultimate comfort food, originating as a simple fried dough sold at country fairs and markets. Historically, it was a staple for the working class, often eaten plain or with garlic water before toppings became standard. Today, it is a beloved street food found everywhere from Budapest markets to family gatherings, best enjoyed fresh from the fryer.

Method

01
Activate the yeast
In a large mixing bowl, whisk the warm water and instant yeast. Let sit for 5 minutes until foamy. If using active dry yeast, wait 10 minutes.
02
Mix the dough
Add the flour, salt, and 15 ml (1 tbsp) of oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
03
Knead the dough
Turn the dough onto a lightly floured surface. Knead vigorously for 8–10 minutes until smooth, elastic, and no longer sticky. The dough should be slightly tacky but manageable.
04
First rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 45–60 minutes, or until doubled in size.
05
Preheat the oil
While the dough rises, fill your heavy pot with 5–7 cm (2–3 inches) of vegetable oil. Heat to 175°C (350°F). Use a thermometer to monitor; the temperature is key.
06
Shape the lángos
Punch down the risen dough. Divide into 4 equal pieces. On a floured surface, stretch each piece by hand into a 15 cm (6 inch) round. Do not use a rolling pin, as this compacts the air bubbles needed for fluffiness.
07
Fry the first batch
Carefully slide one dough round into the hot oil. Fry for 2–3 minutes per side, flipping once, until deep golden brown and puffed. Do not overcrowd the pot.
08
Drain and rest
Remove the lángos with a slotted spoon and place on a wire rack to drain excess oil. Let it sit for 1 minute; it will crisp up further.
09
Repeat
Fry the remaining dough rounds. If the oil temperature drops significantly, wait 1 minute before adding the next piece to ensure they cook evenly.
10
Assemble and serve
Serve immediately while hot. Brush the top with garlic oil if desired. Top generously with sour cream, grated cheese, and a drizzle of chili oil for heat.

Pro tips

✦Keep the oil temperature steady at 175°C (350°F); if too cool, the dough absorbs oil and becomes greasy; if too hot, it burns before cooking through.
✦Stretch the dough by hand rather than rolling it to preserve the air pockets that make the interior fluffy.
✦Serve immediately. Lángos loses its signature crispness within 10 minutes of frying.
✦Use full-fat sour cream (Hungarian tejföl) for the most authentic tangy flavor profile.
✦If the dough is too sticky to handle, lightly flour your hands, but avoid adding too much flour to the dough itself.

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Equipment

Thermometer →Spider Strainer →

Substitutions

trappista cheese → mild cheddar or mozzarella (trappista is semi-hard and melts well; cheddar offers a sharper bite)
garlic-infused oil → 1 clove fresh garlic, minced, mixed with 1 tbsp melted butter (apply immediately after frying for maximum aroma)
chili oil → hot paprika powder or Hungarian paprika flakes (adds color and mild heat without the oil slick)

Storage

Best eaten immediately. Leftovers can be stored in an airtight container in the fridge for 1 day, but will lose crispness. Reheat in an oven at 180°C (350°F) for 5 minutes. Freezing is not recommended as the texture becomes chewy upon reheating.

What to serve with it

Hungarian white wine (Olaszrizling)
Iced tea with lemon
Simple green salad with vinaigrette
Pickled peppers or cucumbers to cut the richness

FAQ

Can I bake Lángos instead of frying?+

You can bake them at 200°C (400°F) for 15–20 minutes, but they will be more bread-like and lack the signature crispy, airy texture of the fried version.

Why did my lángos sink in the middle?+

This usually happens if the oil temperature was too low, causing the dough to absorb oil before the structure set, or if the dough was over-kneaded and lost its elasticity.

Can I make the dough ahead of time?+

Yes, you can let the dough rise in the fridge overnight. Let it come to room temperature for 30 minutes before shaping and frying.