Step 6: Add the Toppings
Once the lángos is fried, remove it from the oil and drain any excess oil on paper towels. While it’s still warm, brush it with the garlic butter (melted butter mixed with minced garlic). Then, top with a generous spoonful of sour cream and a handful of shredded cheese. If you prefer more savory options, you can also add ham, bacon, or even a fried egg.
Step 7: Serve and Enjoy
Serve your freshly made lángos hot, straight from the fryer. It’s best enjoyed while it’s still warm and crispy, but you can store any leftovers in an airtight container. Reheat in the oven or on a skillet for the best texture.
Toppings Variations:
While the classic garlic butter, sour cream, and cheese combination is always a favorite, lángos can be customized to suit your taste. Here are some other popular topping options:
- Sweet Lángos: Spread with jam, Nutella, or honey, and dust with powdered sugar for a sweet version of the classic.
- Cheese and Bacon: Add crispy bacon crumbles along with cheese for a savory treat.
- Sausage: Add sliced sausage or chorizo for an even heartier dish.
- Veggie Lángos: Top with sautéed vegetables, like mushrooms or bell peppers, for a vegetarian option.
- Egg Lángos: Add a fried egg on top for a breakfast or brunch version of lángos.
Conclusion:
Lángos is more than just a snack—it’s an experience, a taste of Hungarian culture and street food tradition that’s easy to recreate at home. With its golden, crispy exterior and soft interior, and endless topping possibilities, lángos is a dish that’s perfect for any occasion, whether it’s a casual snack or part of a festive meal.
Try making this Hungarian classic at home and bring the flavors of Budapest (or any other Hungarian city) straight to your kitchen. Once you’ve tasted the warm, crispy goodness of lángos, you’ll be hooked!