Crispy Garlic Lángos
Pillowy fried dough puffed golden and dripping with garlic butter. Hungry in under 20 minutes—serve hot with sour cream and fresh dill.
- Total time
- 25 min
- Servings
- 4
- Calories
- 480
- Protein
- 8g
Ingredients
- 2 cups all-purpose flour
- 1 tsp instant yeast
- ¾ cup warm water
- 2 cups neutral oil for frying
- 6 cloves garlic cloves, minced
- 4 tbsp butter
- 2 tbsp fresh dill or parsley, chopped
Instructions
- 1
Mix flour, yeast, salt, and 0.75 cup warm water in a bowl until shaggy. Knead 2 minutes by hand until smooth and sticky.
- 2
Let dough rest in a warm spot for 10 minutes until puffy. (While resting, melt butter in a small bowl with minced garlic.)
- 3
Heat frying oil to 350°F in a heavy skillet or pot. If no thermometer, flick water—it should sizzle immediately.
- 4
Tear dough into 8 pieces. Stretch each into a thin oval, then carefully slide into hot oil. Fry until golden brown and puffy, ~2 minutes per side.
- 5
Remove lángos with a slotted spoon and drain on paper towels. Immediately brush generously with garlic butter.
- 6
Sprinkle with fresh dill and sea salt. Serve hot with sour cream for dipping.
Tools you’ll need
- mixing bowl
- heavy skillet or Dutch oven
- thermometer (optional but recommended)
- slotted spoon
- paper towels
- small saucepan or bowl for garlic butter
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