Hungarian Lángos with Garlic & Sour Cream
Crispy fried bread pillows, golden and puffy, topped with fragrant garlic oil and cool sour cream. A beloved Hungarian street food that feels indulgent but comes together in under an hour.
- Total time
- 50 min
- Servings
- 4
- Calories
- 485
- Protein
- 8g
Ingredients
- 3 cups all-purpose flour
- 1.5 tsp instant yeast
- 1 tsp salt
- 1.25 cups warm water
- 6 cups neutral oil for frying
- 6 cloves garlic cloves, minced
- ¾ cup sour cream for serving
Instructions
- 1
Mix flour, yeast, and salt in a large bowl. Pour in warm water and stir until shaggy.
- 2
Knead in the bowl 8 minutes until the dough becomes smooth and elastic.
- 3
Cover with plastic wrap and let rise at room temperature 35 minutes until doubled.
- 4
Heat oil in a deep pot or Dutch oven to 350°F (check with a thermometer).
- 5
Turn dough onto a floured surface. Divide into 8 equal pieces and shape into rounds.
- 6
Gently stretch each round to a thin 6-inch disc. Fry 2–3 at a time, 90 seconds per side.
- 7
Each lángos should puff and turn golden brown. Transfer to a paper-towel-lined plate.
- 8
Warm minced garlic in 2 tbsp oil over low heat for 1 minute until fragrant, not browned.
- 9
Brush or drizzle garlic oil over hot lángos. Top each with 1 tbsp sour cream. Serve immediately.
Tools you’ll need
- large mixing bowl
- plastic wrap
- deep pot or Dutch oven (5-quart+)
- candy/deep-fry thermometer
- floured work surface
- paper towels
- small saucepan
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