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I’ve learnt this recipe from my grandma – this is not a recipe post catch phrase, it’s the TRUTH. We just couldn’t get enough of as kids. Normally demolished a heaped plate within minutes. It’s such a “naughty” treat. Full of carbs, calories and it’s deep fried on the top of that. Therefore I only make it rarely. and then don’t eat just salad for the next few days.

What is langos?

Langos – the deep fried dough is a very popular and traditional Hungarian food. It’s probably every Hungarian’s comfort food. Mine as well. I know it’s not exactly a healthy meal, for essentially it’s deep fried bread. Also not many people make these at home anymore, as it’s a bit fiddly to prepare. But it’s utterly delicious. It’s also vegan. You can serve it with different toppings – it is often called the Hungarian pizza. Hungarians however prefer it three a ways mainly: with crushed garlic, with sour cream or with grated cheese. (Or any combination of these.)

Potato langos

“Krumplis langos” in Hungarian. Dubbed as the ultimate Hungarian street food, a very popular treat with its fluffy inside and irresistible crunch as you bite into it. It’s a flatbread, made with a flatbread made with all purpose flour, milk, yeast, and potatoes.

How to make langos?

Scroll down to see the recipe. It’s very straightforward: simply create some yeast dough, let it rise, and then form it into disks and fry it in oil.

What does potato langos taste like?

Like you’d expect to taste warm, fried dough. Texture-wise crunchy to the bite and fluffy inside with air pockets and crunchy parts. It has a soft, very slightly sweet taste because of the potato – but to be honest, the potatoes doesn’t really affect the taste of langos.

What are the usual toppings of langos?

Apart from plan and potato langos as a base, often langos topped with

sour cream
grated cheese
garlic paste
bacon
sweet cabbage

Or the combination of these, the sour cream – grated cheese combo being the most popular.

Grandma’s recipe

This recipe is coming from my grandma who loved making these and we loved stuffing our face with them as children. She normally just used a fork to mash the potato, so the langos had kind of a rustic texture. I mashed the potato perfectly for this recipe, but it’s equally yummy on both ways. I like to make them small, smaller than the traditional, dinner plate size langos. They can then make a perfect appetiser too.

Langos in skillet vs airfryer

In this recipe and traditionally, you would deep fry langos, in a skillet. You can cut down on the oil by using as little as possible. Fry the Langos for 2 minutes or until golden on each side.
Making langos in the air fryer is possible too, but it’s not going to look the same. In the air fryer, it takes about 8 minutes frying at 330°F/175C and flip it half way through.

Simple meal

You probably have everything in your pantry to make these, as it doesn’t require too many ingredients. One important thing though: no Hungarian eats cold langos. Serve it whilst it’s still hot. You can add any sort of topping: veggies, cheese, hummus – it’s up to you. For meal kits please checkout Spice N Tice

Enjoy!