Hungarian Lángos with Sour Cream and
Hungarian Lángos with Sour Cream and Cheese
Crispy on the outside, soft and fluffy inside, Hungarian Lángos is one of Hungary’s most beloved street foods. Traditionally topped with garlic, sour cream, and plenty of grated cheese, this golden fried dough makes a delicious breakfast, snack, or comforting meal.
🇭🇺 Hungarian Lángos Recipe
Recipe Overview
Cuisine: Hungarian
Course: Street Food / Snack
Prep Time: 20 minutes
Resting Time: 1 hour
Cook Time: 15 minutes
Servings: 6–8 lángos
Ingredients
For the Dough
500 g all-purpose flour
7 g active dry yeast
1 teaspoon sugar
1 teaspoon salt
300 ml warm water
100 ml warm milk
2 tablespoons vegetable oil
For the Topping
200 g sour cream
2–3 cloves garlic
150–200 g grated cheese, preferably Gouda, Edam, or a mild Hungarian cheese
Salt, to taste
For Frying
Vegetable oil, enough for deep frying
Instructions
1. Prepare the Dough
In a small bowl, combine the warm water, warm milk, yeast, and sugar. Let the mixture stand for about 5–10 minutes, until the yeast becomes foamy.
In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and add the vegetable oil. Mix until a soft dough forms.
Knead the dough for approximately 8–10 minutes, until smooth and elastic.
2. Let the Dough Rise
Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap.
Leave it in a warm place for about 1 hour, or until it has doubled in size.
3. Shape the Lángos
Turn the dough onto a lightly floured surface and divide it into 6–8 equal portions.
Using lightly oiled hands, gently stretch each portion into a round, flat shape. Keep the center slightly thinner than the edges.
4. Fry Until Golden
Heat vegetable oil in a deep frying pan or pot to approximately 175–180°C (350–355°F).
Carefully place one piece of dough into the hot oil. Fry for about 2–3 minutes on each side, or until beautifully golden brown and crisp.
Remove and place on paper towels to absorb excess oil.
5. Add the Traditional Toppings
For the classic Hungarian version, rub the hot lángos with a little crushed garlic.
Spread a generous layer of sour cream over the top and finish with plenty of grated cheese.
Serve immediately while hot and crispy.
Tips for Perfect Hungarian Lángos
Don't make the dough too firm. A soft, slightly sticky dough produces a lighter lángos.
Let the dough rise properly for the best texture.
Use well-heated oil so the lángos becomes crisp without absorbing too much oil.
Stretch the dough gently rather than rolling it completely flat.
Add the sour cream and cheese while the lángos is still hot so the cheese softens beautifully.
Why You'll Love This Hungarian Recipe
Hungarian Lángos is wonderfully simple but incredibly satisfying. The contrast between the crisp golden exterior, fluffy interior, creamy sour cream, garlicky flavor, and melted grated cheese makes it a classic that is easy to understand once you taste it.
It is especially delicious served fresh and hot, making it perfect for family breakfasts, weekend treats, parties, or a Hungarian-inspired dinner.
Frequently Asked Questions
Can I prepare the dough ahead of time?
Yes. The dough can be prepared in advance and stored covered in the refrigerator. Allow it to come closer to room temperature before shaping and frying.
What cheese is best for Lángos?
A mild cheese that melts well works beautifully. Gouda, Edam, mozzarella, or a mild cheddar can all be used.
Can I add other toppings?
Absolutely. Popular variations include ham, bacon, onions, or additional garlic. However, garlic, sour cream, and grated cheese are among the most traditional combinations.
Serving Suggestion
Serve your homemade Hungarian Lángos immediately after frying with a generous spoonful of sour cream, fresh garlic, and grated cheese. Pair it with a simple salad or pickles for a delicious Hungarian-style meal.
Enjoy this authentic taste of Hungary at home! 🇭🇺
