Lángos: The Hungarian Street Food You’ll Love
Lángos, often referred to as the “Hungarian pizza,” is a beloved street food in Hungary and beyond, known for its crispy golden crust, soft and pillowy center, and the ability to be customized with a variety of toppings. Whether you’re strolling through a market or attending a Hungarian festival, you’re bound to come across this irresistible fried dough snack that’s both comforting and delicious.
Let’s dive into this iconic Hungarian street food, from its rich history to how you can make it at home!
What is Lángos?
Lángos is a type of deep-fried flatbread that’s crispy on the outside and soft on the inside. The dough is typically made with simple ingredients like flour, yeast, water, salt, and sometimes a bit of sugar. After being rolled into a round shape, it’s deep-fried until golden and crunchy.
While the bread itself is delicious on its own, it’s often topped with various ingredients, most commonly garlic butter, sour cream, and cheese. The combination of these toppings, paired with the warm, fresh dough, creates a snack that’s both savory and satisfying.
Lángos can also be adapted to suit various tastes, with toppings ranging from sweet (like jam or powdered sugar) to savory (such as meats, vegetables, or even fried eggs).
A Brief History of Lángos
The origins of lángos date back centuries. Although it’s commonly associated with Hungary, it’s also popular in other parts of Central and Eastern Europe, such as Romania, Slovakia, and Croatia. The name “lángos” is derived from the Hungarian word “láng”, meaning “flame,” referring to the method of cooking the dough in hot oil over an open flame. It’s believed that the dish originated from a peasant food, with its simplicity and ingredients making it both affordable and filling.
Over time, lángos became a staple in Hungarian street food culture, especially during festivals, markets, and fairs, where it would be fried fresh and served piping hot to hungry crowds. In modern Hungary, lángos is still sold in outdoor markets, amusement parks, and food stalls, continuing its legacy as a beloved and iconic snack.
How to Make Lángos: The Recipe
Making homemade lángos is simpler than you might think. With just a few basic ingredients, you can recreate this delicious street food at home.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 packet active dry yeast (2 ¼ teaspoons)
- 1 teaspoon sugar
- ¾ cup warm water (110°F/45°C)
- ½ teaspoon salt
- 2 tablespoons vegetable oil (for the dough)
- Vegetable oil (for frying)
- Toppings:
- 4 cloves garlic, minced
- ½ cup melted butter
- 1 cup sour cream
- 1 cup shredded cheese (mozzarella, cheddar, or a mix)
- Optional: toppings like ham, bacon, or fried eggs
Instructions:
Step 1: Prepare the Yeast Mixture
Start by placing the warm water in a small bowl. Add the sugar and yeast, stirring gently. Let this sit for 5-10 minutes to activate the yeast. If the mixture becomes frothy, your yeast is good to go!
Step 2: Make the Dough
In a large bowl, combine the flour and salt. Pour in the yeast mixture and 2 tablespoons of vegetable oil. Mix everything together with a spoon until it forms a dough. Once combined, turn the dough out onto a floured surface and knead for about 5-7 minutes until the dough is smooth and elastic.
Step 3: Let the Dough Rise
Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm, draft-free area for 1-1 ½ hours, or until it has doubled in size.
Step 4: Shape the Lángos
Once the dough has risen, punch it down to release any air. Divide it into 4 equal portions and shape each portion into a ball. Roll each ball into a flat, round disc, about 6-8 inches in diameter. You can use your hands or a rolling pin to gently flatten the dough.
Step 5: Fry the Lángos
Heat enough vegetable oil in a large frying pan or deep fryer to fully submerge the dough (about 3-4 cups). The oil should reach 350°F (175°C). Gently slide one piece of dough into the hot oil. Fry for 2-3 minutes on each side, or until the lángos is golden brown and crispy. Use tongs to flip it over. Repeat with the remaining pieces of dough.