Lángos: A Traditional Northern Delicacy Full of Flavor

Lángos is one of those dishes that awakens nostalgia with the very first bite—whether it reminds you of childhood, summer fairs, or family breakfasts in Vojvodina. This specialty, originally from Hungary, has even deeper roots. It descends from the Roman bread panis focacius, once baked close to open flames. This explains the origin of the name: the Hungarian word láng means “flame.” Today, lángos is prepared in many ways throughout the region, but the basic recipe remains nearly unchanged – simple dough, oil, and lots of love.

A Recipe That Requires Patience

To make classic lángos, you need just a few ingredients commonly found in any kitchen: flour, milk, water, yeast, an egg, salt, and a bit of sugar. The secret to perfect results lies, according to housewives from Vojvodina, in kneading the dough multiple times. Kneading it three times is the golden rule that guarantees softness and a light, airy structure. The dough is shaped by hand and deep-fried until it develops a rich golden-brown color. After frying, it’s laid on paper to absorb excess oil – and it’s ready for topping.

More Than Just Street Food

Lángos can be served in countless variations. In Hungary, the most popular versions are savory – with garlic, grated cheese, kefir, mushrooms, or sour cream. In our region, especially in Vojvodina, it’s often enjoyed with jam or chocolate spread, making it a delightful dessert as well. In cities, it’s commonly sold at festivals, markets, and events, while in households, it’s most often prepared on weekends as a delicious breakfast or snack.

There’s also a variation of the dough with mashed potatoes, yogurt, or sour cream, which adds a richer and fuller taste. However, its neutral base flavor remains unchanged, allowing for various topping combinations. That is why the dough is only lightly salted.

You can find more interesting recipes here.

A Bridge Between Cultures

Though often considered an exclusively Hungarian dish, lángos is also found in other parts of Europe. In Vojvodina, it’s also known as “Hungarian mekika” due to its similarity to local fried pastries. Over time, it has become part of everyday life in many households. Not only because of its taste but also due to its simplicity and adaptability to different preferences and occasions.

Interestingly, lángos, although now a regular dish, carries the spirit of the past. It was once made from leftover bread dough and served as a quick and warm breakfast, especially on days when freshly baked bread hadn’t cooled yet.

Homemade Lángos Recipe

Ingredients for the dough:

• 600 g all-purpose flour

• 200 ml milk

• 250 ml water

• 40 g fresh yeast

• 1 egg

• 500 ml oil (for frying)

• a pinch of salt

• a bit of sugar

Savory toppings (optional):

• ketchup

• sour cream

• prosciutto

• grated cheese

Preparation:

1. In a bit of warm milk, crumble the yeast, add a pinch of sugar, and let it sit for about 10 minutes to activate.

2. In a large bowl, sift the flour, add salt, a beaten egg, prepared yeast, and the rest of the milk and water. Knead until you get a smooth dough.

3. Let the dough rise for about an hour, then knead it again. Repeat this process two more times.

4. Heat oil in a deep pot until it reaches the ideal frying temperature.

5. With your hands, stretch the dough into a disk shape and carefully place it into the hot oil. Fry until golden-brown on both sides.

6. Remove and place on a paper towel to drain excess oil.

7. Top with sour cream, cheese, prosciutto, ketchup, or any topping of your choice.

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