Lángos
Discover the flavours of Hungary with our lángos recipe. This iconic flatbread is crispy on the outside and pillowy on the inside. In this version, we top it with a lavish spread of sour cream, garlic butter, onions, and a little rockfish roe. Lángos fits any time of day, whether you are enjoying it as a hearty snack, a fun lunch, or even as a dinner for your next gathering with friends.
Ingredients
Lángos
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25 g
Yeast
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300 ml
Lukewarm water
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1
Boiled potato
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370 g
Flour
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1 tsp
Salt
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250 ml
Rapeseed oil
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To serve
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2
Garlic cloves
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50 g
Butter
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200 ml
Sour cream
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1
Red onion
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50 ml
Fresh chives, chopped
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80 g
Black or red rockfish Roe
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Managing sticky lángos dough
Lángos dough is naturally sticky, and it has to be to get the perfect texture. If the dough becomes too sticky to knead, add 1–2 extra tablespoons of flour to make it more manageable. However, make sure the dough still has a slight tackiness; this stickiness helps create the authentic texture of the bread.
Choosing the right frying oil
Use oil with a high smoking point, such as rapeseed or avocado oil, to fry the lángos evenly without burning. These oils can handle high temperatures, making them better suited for deep frying. Before frying, heat the oil to the correct temperature. To check if it is ready, dip a wooden spoon into the oil; if small bubbles form around it, the oil is hot enough.
Try a rustic lángos look
When shaping the lángos, there is no need for perfect circles. The traditional street food style has an uneven, handcrafted look that makes each piece unique. Keep the edges slightly thicker than the centre to help it cook evenly and create the right texture. Shaping it like this is actually easier and gives the lángos its authentic look.
FAQ: Questions about lángos
Lángos might be messy to eat, but making it does not have to be! We have gathered answers to all the big questions about dough prep, oil temperature, and the best way to store and reheat lángos.
Can I use active dry yeast instead of instant yeast?
Yes, but it needs to be activated first. Dissolve the active dry yeast in warm water (around 38 °C) with a pinch of sugar and let it sit for 5–10 minutes until foamy. Once activated, use it in the recipe as directed. Keep in mind that active dry yeast may take slightly longer to rise than instant yeast.
Why should you cut a slit in the dough before frying lángos?
Cutting a slit in the dough prevents it from puffing up too much and forming large air pockets. This helps it cook evenly and brown properly. Without a slit, steam can get trapped inside, causing uneven frying and some areas to stay pale and undercooked.
Can you store and reheat leftover lángos?
Yes, leftover lángos can be stored and reheated. Keep them in a sealed container or freezer bag without toppings. To reheat, use an air fryer or oven at 180 °C until warm and crisp. Avoid microwaving, as it can make them soft and chewy instead of crispy.
What is the best temperature for frying lángos?
The best temperature for frying lángos is 140 °C. This allows the dough to cook through while developing a crisp, golden exterior. If the oil is too hot, the dough may brown too quickly on the outside while staying undercooked inside. If the temperature is too low, the dough will absorb more oil, making it greasy instead of crisp. Use a kitchen thermometer for accuracy or test by frying a small piece of dough; it should rise slowly and start bubbling without burning too fast.
How can you ensure the dough rises properly?
For the best texture, the dough needs to rise in a warm, draft-free place until it has significantly increased in size. Cover the bowl with a dish towel or lid to prevent air currents from disrupting the process. A good spot is near a radiator or in an oven that has been slightly warmed and then turned off. The yeast will need about 60 minutes to do its job, creating a light and airy dough. If the room is cooler, the rising time may take longer.
Nutritional values
Nutritional value, per
2085 Kcal
| Fibre | 16.5 gram fibers |
| Protein | 43.5 gram |
| Carbohydrates | 297 gram |
| Fat | 79.3 gram |
Try our recipe for homemade lángos
If you have ever had Hungarian lángos at a street food stall, you already know why it is worth recreating at home. And if you have not? Then you are in for a treat! Our recipe keeps things simple so you can enjoy the real deal with barely any effort. The dough is easy to put together, and though it needs some time to rise, the wait makes the final result so rewarding.
Frying up a batch is simpler than you might think, and the reward is fresh, warm lángos that taste like they came straight from the streets of Budapest. So, get that dough resting, heat up the oil, and let us make this Hungarian street food dream a reality!
Fried for a crisp crust and tender crumb
The secret to great lángos is all in the dough. It starts off stretchy and sticky, but once it has had time to rest, it becomes soft and light, ready for the sizzling oil. That quick fry gives it a crisp, golden crust and a subtle toasty flavour while the inside stays soft and airy. Tearing into it while still warm is an absolute must just to experience how the first bite gives way to a crackling crust and a light, tender centre.
Topped with garlic butter, rich roe, and creamy sour cream
As if fried dough was not tempting enough, we go all in with the toppings. Warm garlic butter seeps into the crisp surface with a sharp, slightly sweet punch, while a generous layer of creamy sour cream cools things down.
Then comes the roe, rich and briny with a delicate pop, folding into the sour cream without overpowering. A few crisp and fresh veggies make a difference, too. Red onion has a welcome sharpness, while chives round it all out with a light, herby touch. Whether enjoyed plain or topped with favourites, every version delivers big flavour.
Hungarian tradition with a Scandinavian twist
Lángos may have its roots in Hungary, but that does not mean it cannot take a little trip up north. The classic toppings stick to garlic butter, sour cream, and plenty of grated cheese, but we have given ours an irresistible Scandinavian makeover.
Swapping the cheese for roe changes the whole experience, bringing a briny depth that makes the toppings feel lighter without losing their richness. It is a twist that stands out while still keeping the crispy fried base and bold flavours that make lángos so good. And, of course, garlic butter is still very much part of the plan because some things are too good to mess with. Different? Absolutely. But after one bite, you will not be looking back.
Take another trip around the world with more of our recipes. Head to the Balkans with cevapcici, where seasoned minced meat is grilled to perfection. Then, stop in Denmark for a bite of a classic spandauer, a flaky pastry filled with vanilla custard. Travel further east and finish in India with creamy, cardamom-scented kheer, the perfect sweet ending.
Explore more toppings
Lángos is the perfect base for experimenting, so try different topping combinations! For a more classic take, swap the roe for grated cheese and let it melt into the warm surface. A mild cheese like Trappista keeps it creamy and subtle, while something stronger like aged Cheddar adds a sharper bite.
Want to take things up a notch? Try smoked salmon in place of roe. It has that heavenly melt-in-your-mouth texture and a salty depth. Or go all in on garlic by mixing minced garlic straight into the butter for an even bolder punch.
For something completely different, take a sweet approach. A drizzle of honey over warm lángos creates a sticky, floral sweetness that works surprisingly well with the fried base. And for the ultimate contrast, a dusting of cinnamon sugar turns it into a golden, crispy delight.
