Hungarian Lángos Recipe

Instructions

1. Activate the yeast: Mix the warm water, sugar, and yeast. Let stand for 5–10 minutes until foamy.
2. Make the dough: Add the flour, salt, and oil. Mix until a soft dough forms. Knead for about 8–10 minutes until smooth.
3. Let it rise: Cover the dough and leave it in a warm place for about 1 hour, or until doubled in size.
4. Shape: Divide the dough into portions. With lightly oiled hands, stretch each portion into a thin, round shape, leaving the edges slightly thicker.
5. Fry: Heat plenty of oil to about 350°F (175°C). Carefully place each dough round into the hot oil and fry for 1–2 minutes per side until golden brown and puffed.
6. Drain: Remove and place on paper towels to absorb excess oil.
7. Serve: Rub with fresh garlic and sprinkle with salt. Top generously with sour cream and grated cheese.

Hungarian street-food classic 🇭🇺 — crispy around the edges, soft and airy in the middle, and best served hot.