Crispy on the outside, fluffy on the inside – discover the secrets behind Hungary’s beloved street food and why it’s a must-try.
Though traditionally eaten at fairs, markets, or lakeside food stalls, lángos has found its way into restaurants and even home kitchens. The dough is typically made from flour, yeast, salt, and water (sometimes with milk or a dash of mashed potato for added softness), then deep-fried to golden perfection.
The most classic topping is a generous rub of fresh garlic, followed by a dollop of sour cream and a handful of grated cheese. But modern versions may feature anything from ham, sausages, or spicy paprika salami to more gourmet choices like smoked salmon or goat’s cheese. Sweet variations with jam or powdered sugar also exist, though they’re less common.
What truly sets a great lángos apart is balance – a light, airy dough with just the right amount of crispness, and toppings that enhance rather than overwhelm. At our restaurant, we honour tradition while embracing quality, preparing every lángos fresh to order with carefully selected ingredients.
Whether it’s your first time trying it or a nostalgic favourite, lángos is a comforting bite of Hungarian culture you won’t forget.
Ingredients for Traditional Lángos (Makes 4–6 pieces)
- 500 g plain flour
- 25 g fresh yeast (or 7 g dried yeast)
- 300 ml lukewarm milk (or water)
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp sunflower oil (plus extra for greasing and frying)
Traditional Toppings:
- 2–3 cloves garlic, crushed (mixed with a bit of water or oil)
- Sour cream (tejföl)
- Grated cheese (e.g., Edam or Trappista cheese)