Langos: A Taste of Hungary's Street Food Magic
Langos is the ultimate Hungarian street food—crispy on the outside, soft and fluffy on the inside, and utterly irresistible. My mom first tasted it on a trip to Hungary in the 1980s, and since then, we’ve fallen in love with its endless variations. Here, we’re keeping it classic with a simple topping that’s both beautiful and bold. A dollop of sour cream and a sprinkle of red and black lumpfish caviar make each bite an explosion of flavors. Give it a try—you’ll feel like you’ve stepped straight into a Hungarian street market!
Ingredients
- 1 packet of dry yeast
- 400 ml warm water (to activate the yeast)
- 2 boiled, cooled potatoes
- 1 tbsp salt
- 900 ml flour
- 1000 ml cooking oil
Instructions
- Finely grate the potatoes, then mix with warm water, flour, salt, and yeast to form a soft, stretchy dough. Let it rise for an hour until light and puffy.
- On a lightly floured surface, knead the dough, adding a bit more flour if needed to prevent sticking. Roll the dough into a log and cut it into 15 pieces. Shape each piece into a ball, then let them rest for 5 minutes.
- Roll out each ball into a 10 cm circle, then use a small flour-dusted glass to press a gentle indent in the center.
- Heat oil to 180°C (350°F) and fry each round for about 2 minutes per side, or until they’re beautifully golden and crisp.
- Drain on paper towels and get ready to top!
Serving Suggestions: Spoon on cool sour cream, add a scattering of chopped red onions, and finish with luxurious red and black lumpfish caviar. Each bite is rich, creamy, and brimming with flavor.
Pro Tip: The dough freezes well, so make a batch in advance and reheat in the oven just before serving.
