This lush, fragrant and insanely delicious yeast cake is a true symbol of Hungarian gastronomy. It is very easy to make with available ingredients.
A dough made from milk, sugar and yeast is mixed with flour and fried in boiling vegetable oil. A real calorie "bomb", it contains 350 calories, and if you add sour cream and cheese, it will be 700 per serving.
Lángos can be prepared at home, but most Hungarians eat it outdoors, immediately after preparation. As the sellers say, just look at how many people are on the beach today and half of them will definitely be in line for lángos. It is served on a sheet of paper, which is both a plate and a napkin, everything is very simple.
Some scholars suggest that this dish came to Hungarian cuisine with the arrival of the Turks, others argue that it was also known in ancient Rome. Translated from Hungarian lángos - “fiery”, that is, baked on fire, because it was originally cooked in a charcoal oven, pinching off a piece from the dough prepared for baking bread.
The top of the lángos can be smeared with sour cream and sprinkled with grated cheese, cabbage, tzatziki, jam, stuffed with sausages or mushrooms, but I like the usual garlic sauce. There are really many ways to eat it, what is only left is to choose your own.
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Step by step recipe can be found on our YouTube channel - GastroPlusTour Hungary
