Step 5: Stretch for Frying
Using your hands, gently stretch each ball of dough into a flat, circular shape about 6-8 inches in diameter. The center should be thinner than the edges.
Step 6: Heat the Oil
In a deep pot, heat about 2-3 inches of vegetable oil to 350°F (175°C). Maintaining the correct temperature is the secret to a perfectly crispy Lángos fried bread.
Step 7: Fry to Golden Perfection
Carefully slide one piece of dough into the hot oil. Fry for 1-2 minutes per side until it turns a beautiful golden brown. Avoid overcrowding the pot; fry one lángos at a time.
Step 8: Drain and Top Your Lángos
Remove the fried lángos with a slotted spoon and let it drain on paper towels. Immediately brush it with the garlic mixture, spread a generous layer of sour cream, and sprinkle with grated cheese. Serve your Lángos with cheese and sour cream hot for the best experience.
Pro Tips & Topping Ideas
- Creative Lángos Topping Ideas: Go beyond the classic! Try ham, mushrooms, roasted vegetables, or even sweet toppings like Nutella or jam.
- Healthier Alternatives: For a less indulgent version, try baking the Lángos at 475°F (245°C) on a pizza stone or use an air fryer at 400°F (200°C) for 8-10 minutes.
- Make-Ahead Dough: You can prepare the dough a day in advance and store it in the refrigerator. This slow fermentation can even enhance the flavor.
Common Mistakes to Avoid
- Using Cold Ingredients: Always use warm milk to activate the yeast properly.
- Incorrect Oil Temperature: If the oil is too hot, the Lángos will burn on the outside and be raw inside. If it’s too cool, it will absorb too much oil and become greasy. Use a thermometer for best results.
- Skipping the Second Rest: Allowing the dough balls to rest for 15 minutes relaxes the gluten, making them much easier to stretch without tearing.
Storing and Reheating Lángos
Lángos tastes best fresh, but if you have leftovers, you can reheat them in an oven at 350°F (175°C) for 5-7 minutes to restore their crispiness. Avoid the microwave. Uncooked dough can be refrigerated for up to 24 hours or frozen for up to 3 months.
FAQs about Hungarian Lángos
Q1: Can I make this recipe vegan?
Yes! Simply use plant-based milk (like oat or soy milk) for the dough and top with vegan sour cream and cheese.
Q2: Why is my lángos dough not rising?
The most common reasons are expired yeast or incorrect milk temperature. Ensure your yeast is fresh and the milk is warm but not hot (around 110°F/43°C).
Q3: What cheese is traditionally used for Lángos?
A semi-hard cheese like Trappista is common in Hungary, but Emmental, Gouda, or even a mild cheddar are excellent substitutes.