Hungarian Lángos with Sour Cream and Cheese

Save

Ingredients

For the Dough:

• 500 g (4 cups) all-purpose flour
• 7 g (2¼ teaspoons) active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 300 ml (1¼ cups) warm milk or water
• 2 tablespoons oil
• Oil for deep frying

For Topping:

• 2 cloves garlic (crushed, mixed with 2 tablespoons water or oil)
• 200 g (1 cup) sour cream
• 150 g (1½ cups) grated cheese (Edam or mozzarella style)

Instructions

1. Dissolve yeast and sugar in warm milk or water. Let sit 5–10 minutes until foamy.
2. In a large bowl, mix flour and salt.
3. Add yeast mixture and oil. Knead until smooth and elastic (about 8–10 minutes).
4. Cover and let rise for 1 hour until doubled in size.
5. Divide dough into 6–8 balls. Let rest 15 minutes.
6. Heat oil to 170–180°C (340–350°F).
7. Flatten each dough ball by hand into a round disc (thin in the center, slightly thicker edges).
8. Fry 1–2 minutes per side until golden brown. Drain on paper towels.
9. While still warm, brush with garlic mixture, spread sour cream on top, and sprinkle generously with grated cheese.

Serve immediately while hot and crispy.