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Golden brown potato lángos topped with garlic sour cream and grated cheese.
Potato lángos spread with garlic sour cream and sprinkled with grated cheese.

Lángos (Hungarian Fried Dough)

Author: Flavelo
Recipes Main Courses

The secret to good lángos lies in the dough's structure: gas bubbles produced by yeast make it light, while the starch in the boiled potatoes keeps the dough soft and prevents it from becoming 'rubbery' the next day. When fried in hot oil, the water content in the dough suddenly turns to steam, puffing up the lángos while the outer layer becomes crispy.

🕒 Prep Time 45 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr
🍽️ Servings 5 servings
🔥 Calories 420 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large proofing bowl
  • Potato ricer or masher
  • High-sided skillet or pot for frying
  • Kitchen towel

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Boil the potatoes in salted water until tender, drain, and mash or rice them while still hot. Let cool to lukewarm.

Tip: It's important that it be completely smooth, not lumpy. If mixed with flour while hot, it can 'cook' the flour and yeast, so cool it down first.
2 ✓

Dissolve the sugar in the lukewarm (not hot!) milk and sprinkle in the yeast. Let sit for 5-10 minutes until frothy.

Tip: Sugar feeds the yeast, kickstarting their reproduction (fermentation).
3 ✓

Sift the flour into a large bowl, mix in the salt, the lukewarm mashed potatoes, and the frothy yeast milk.

Tip: Sifting the flour loosens the structure and aerates the mixture.
4 ✓

Knead the dough by hand or machine until it pulls away from the sides of the bowl and has a smooth surface. Cover with a kitchen towel and let rise in a warm place for 30-40 minutes.

Tip: Kneading develops the gluten network, which traps the resulting gas bubbles. This makes it airy.
5 ✓

With oily hands, tear off fist-sized balls from the dough and stretch them into a disk shape (thinner in the center, thicker at the edges).

Tip: Do not use flour for stretching, as flour burns in the oil! Use oil on your hands and the surface.
6 ✓

Heat the oil in a wide pot. Fry the lángos for 1-2 minutes per side until golden brown.

Tip: The oil is ready if you drop in a small piece of dough and it immediately sizzles and rises to the top.
7 ✓

Drain on paper towels, then serve seasoned with salt, rubbed with garlic, and topped with sour cream and cheese.

Tip: Draining vertically is more effective than laying flat.

Recipe FAQ

Why did the lángos become oily?
The oil wasn't hot enough. If the oil isn't hot enough, the dough absorbs it before the outer crust forms.
The dough didn't rise, what did I do wrong?
Either the milk was too hot (killed the yeast) or the room was too cold. Yeast works best at 95-105°F.

Ingredients

  • 10 oz Russet Potatoes (peeled, boiled)
  • 1 lb All-Purpose Flour
  • 1 packet Active Dry Yeast (2 1/4 tsp)
  • 3/4 cup Lukewarm Milk
  • 1 tsp Sugar
  • 1.5 tsp Salt
  • 2 cups Vegetable Oil (for frying)