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Lángos

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Hungarian-style deep-fried flatbreads brushed with garlic oil and piled with sour cream, roe and red onion — crisp, golden and best eaten warm.

8

Ingredients

  • 25 gFresh yeast
  • 90 gBoiled potato — finely grated, about 1 large
  • 300 gWater — lukewarm
  • 480 gStrong wheat flour — plus extra for shaping
  • 6 gSalt
  • 900 gNeutral oil for frying
  • 20 gGarlic — about 4 large cloves
  • 90 gNeutral oil — for the garlic oil
  • 110 gRed onion — about 1
  • 300 gSour cream
  • 100 gBlack lumpfish roe
  • 5 gFresh dill — picked, to garnish

Method

  1. Make the dough. Crumble the fresh yeast into the bowl of a stand mixer fitted with a dough hook. Add the lukewarm water and stir until the yeast dissolves. Add the grated potato, flour and salt, then knead for about 10 minutes into a smooth, supple dough. Cover and let it rise at room temperature for about 40 minutes.

  2. Shape the lángos. Turn the dough out onto a floured surface and divide it into equal pieces — one per lángos. Roll each piece into an oval and lay them out on two baking-paper-lined trays. Cover and let them rise for a further 10 minutes.

  3. Heat the oil to 170–180 °C in a deep frying pan with high sides, or a wide saucepan.

  4. Fry in batches, about 3 minutes per side, until puffed and golden. Lift each one out and drain on a rack set over kitchen paper.

  5. Make the garlic oil. Peel and grate the garlic and stir it into the oil.

  6. Serve. Peel and finely chop the red onion. Brush each warm lángos with the garlic oil, then top with sour cream, roe, red onion and dill.