Lángos
Hungarian yeast flatbreads, crispy fried and traditionally topped with garlic oil, sour cream, and grated cheese.
- 90 min
- 799 kcal / serving
- medium
- vegetarian
- Protein
- 18.3 g
- Fat
- 40.6 g
- Carbs
- 68.3 g
Contains: gluten, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 180 g all-purpose flour
- 10 g fresh yeast
- 50 ml milk
- 50 ml lukewarm water
- 1/2 tsp sugar
- 1/2 tsp salt
- 1 garlic clove
- 1 tbsp vegetable oil (for garlic oil)
- 100 g sour cream
- 50 g grated Gouda
- 500 ml vegetable oil (for deep frying)
Method
- For the dough, place flour in a bowl. Add yeast, lukewarm milk, lukewarm water, sugar, and salt. Knead everything into a smooth dough.
- Cover the dough and let it rise in a warm place for about 60 minutes, until it has doubled in size.
- Meanwhile, peel and press or finely chop the garlic. Mix with 1 tbsp vegetable oil and set aside.
- Divide the risen dough on a lightly floured surface into 2 equal portions. Stretch each portion into a thin flatbread (approx. 15-20 cm diameter).
- Heat the frying oil in a pot or deep pan to 170-180 °C. Fry the flatbreads individually until golden brown, turning once. This takes about 2-3 minutes per flatbread.
- Remove the finished Lángos from the oil, drain on paper towels, and immediately brush with the garlic oil.
- Spread each Lángos generously with sour cream and sprinkle with grated Gouda cheese. Serve immediately.
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