🫓 Lángos
Lángos is a Hungarian flatbread of yeasted dough stretched by hand and deep-fried until puffy, golden and crisp at the edges. The classic topping is garlic rubbed or brushed over the hot bread, then a thick layer of sour cream and a heap of grated cheese. It is eaten hot from the hand at markets, beaches and festivals.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g wheat flour
- 7 g dried yeast
- 1 tsp sugar, 1.5 tsp salt
- 320 ml lukewarm water
- Vegetable oil for deep-frying
- 4 garlic cloves, crushed with 2 tbsp water
- 200 g sour cream
- 150 g grated hard cheese
Method
- Mix flour, yeast, sugar, salt and water into a soft dough, knead 5 minutes and leave to rise 1 hour.
- Divide into 4 balls and stretch each by hand into a thin round with oiled fingers.
- Deep-fry at 180 °C for 1–2 minutes per side until puffed and golden; drain on paper.
- Brush with the garlic water, spread with sour cream and scatter cheese.
- Serve at once.
How to make it lighter
- Share one lángos between two — a whole one is a full meal.
- Use light sour cream and a smaller handful of cheese.
- Drain well on paper towels and keep the oil hot (180 °C) so the dough absorbs less fat.
History
Lángos is a classic of Hungarian street food, and it is often said to have begun as a way to use up leftover bread dough on baking day. Today it is sold at markets, fairs and beaches, especially around Lake Balaton, and is popular across Central Europe.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Lángos and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →