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Hungarian Fried Lángos
Ingredients
- 1 cup freshly mashed and warm russet potato
from about 1 medium potato
- 2 1/2 teaspoons instant yeast
rapid-rise or bread machine yeast
- 1 teaspoon sugar
- 1 3/4 cups all-purpose flour
240 grams
- 1 tablespoon vegetable oil
- plus more to taste3/4 teaspoon salt
- 1/2 cup milk
- Canola oil
for frying
- 2 cloves garlic
halved
Directions
- 1
Gather the ingredients.
- 2
Place the freshly mashed warm potato alongside the yeast, sugar, flour, oil, 3/4 teaspoon salt, and milk in a big mixing bowl or stand mixer.
- 3
Using the paddle attachment, combine the ingredients until they are well moistened. If mixing by hand, start the process by mixing with a wooden spoon.
- 4
Switch to the dough hook and knead for 5 to 7 minutes or until smooth and elastic. If mixing by hand, give yourself an extra 5 minutes of working the dough, until it's smooth and not sticking to your hands.
- 5
Transfer the dough to a greased bowl, cover, and let rise until doubled in size, approximately 1 hour.
- 6
Divide dough into 4 equal portions. Shape each piece into a smooth ball and place it on a lightly floured board. Cover and let rest another 20 minutes.
- 7
In a large skillet, heat an inch of canola oil to 350 F.
- 8
Flatten and stretch each dough ball to a disc 8 inches in diameter. Make 1 or more slits in the center of the stretched dough with a sharp knife. The slits are traditional but also keep the dough from puffing up in the middle.
- 9
Fry one lángos at a time for about 2 minutes per side or until golden. Drain on paper towels. Serve hot, rubbed with a cut garlic clove and sprinkled with salt to taste.
Hungarian Fried Lángos
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About this Recipe
Craving a taste of authentic Hungarian comfort food? This recipe for Hungarian Fried Lángos brings the beloved street food experience right into your kitchen. You'll love how simple it is to create this warm, savory fried bread that’s perfect for any occasion.
What makes this lángos truly special is the inclusion of freshly mashed potato in the dough. This traditional technique creates an incredibly tender, almost pillowy interior that’s distinct from other fried breads. Combined with instant yeast, it ensures a delightful rise and a dough that’s both flavorful and a joy to work with.
Imagine a golden-brown disc with a satisfyingly crisp crust that gives way to a wonderfully soft, cloud-like center. The subtle savoriness from the potato provides a comforting base, ready to be transformed by your favorite toppings. This lángos delivers that perfect contrast of textures and flavors that makes it so addictive.
Customization is key with lángos. While the classic approach involves rubbing the warm bread with raw garlic, then slathering it with sour cream and a sprinkle of cheese, don't be afraid to experiment. You can use different types of cheese, add a touch of paprika to the sour cream, or even a sprinkle of fresh chives. For a simpler take, a dash of salt after frying is also delicious.
Serve this lángos as a hearty snack, a unique appetizer, or alongside a warming bowl of soup. It’s perfect for casual gatherings or as a special treat on a weekend afternoon, capturing the spirit of a European street market.