Hungarian Lángos Loaded
Hungarian Langos Loaded
Hungary's beloved deep-fried flatbread — lángos — made with a yeasted dough enriched with potato, fried in oil until puffed and golden, then loaded with the traditional combination of sour cream, grated hard cheese and garlic butter. Also popular with savory toppings like shredded ham and pickled cucumber.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Mix flour, yeast, salt, sugar. Add warm water/milk, sour cream and cold mashed potato. Knead to a soft, slightly sticky dough. Rise covered 1 hour until doubled.
About 5 min
Divide into 4 pieces. On an oiled surface, stretch each piece gently to a large oval about 5mm thick (do not use a rolling pin — stretch by hand to preserve the air).
About 14 min
Heat oil to 180°C/350°F. Fry each lángos 2–3 minutes per side until puffed and deep golden. Drain.
About 14 min
Brush the hot lángos with garlic butter.
About 14 min
Spread sour cream generously over the top. Heap grated cheese over the sour cream. Eat immediately while hot.
About 3 min
Nutrition per serving (estimate)
- Calories
- 680
- Protein
- 18 g
- Carbs
- 78 g
- Fat
- 36 g
- Fibre
- 3 g
- Sugar
- 4 g
- Sodium
- 820 mg
Contains: gluten, dairy
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Recipe by Boon Tools.