“Lángos Are the Hungarian Street Food You Didn’t Know You Needed!”. This is the perfect hearty snack for when it’s cold or when it is warm outside, or in front of the Tube for that Big Game. Great with beer.
Many, many, many years ago I tasted the first one as a tyke made by Mom and I have been addicted ever since. I have it whenever we visit Hungary and search out the best…the best… crunchy on the outside, soft on the inside goodness, with several possible toppings. The best, the very best, according to me, at least, is not even in Budapest, but in the town of Szentendre (St. Andrew), on the Danube, about an 45 minutes north of Budapest by public transport: Álomlágos. Nothing but a hole-in-the-wall, in existence since decades. They also offer palacsinta (crepes) and drinks.
I had lángos as a kid (it was inexpensive, still is) whenever we went to the Palatinus Water Park and Thermal Spa on Saint Margaret Island in the middle of the Danube at Budapest, or in the Buda hills at the little kiosk near the tramway terminus at ‘Cool Valley’.
Sooo, try this yourselves…but if frying is not your thing, this is not for you (too bad).
The Dough
Yield: 4 good-sized flatbreads
2 cups flour
1 Tsp sugar
½ Tsp salt
2 Tsp dry yeast
½ cup warm milk,
½ cup warm water
For Frying
Appr. 2 cups oil
Topping #1
2-3 garlic cloves, crushed
2/3 cup sour cream
Grated Cheese (medium cheddar, edam, etc.)
Other toppings could be fried bacon bits, salami slices, roasted peppers, etc.
Directions
· Mix the milk, sugar and yeast in a bowl. Use after you see some froth on top.
· Blend the flour and salt, add the water and yeast mixture.
· Mix into a ball and knead, on a floured surface for 5 minutes.
· Pop into an oiled bowl, turn over to cover all sides with oil, cover with plastic wrap and allow to rise for 1 hour.
· Turn out onto floured surface, cut into 4 equal pieces.
· Allow to rest, covered, for 15 minutes.
· Using your fingers, form into a roundish flat bread.
· Make two small slits around the middle
· Heat the oil until hot, test by dropping in a small piece of dough.
· When sufficiently hot (medium-high) drop the flat breads in, one at a time, when lightly browned on one side, turn over and brown on the other.
· Drain on paper towels
· Mix the sour cream and garlic, and spread on – to taste
· Sprinkle the cheese on top
· Enjoy.
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