If you have heard anything about Hungary, you probably know that Hungarians love everything food-related, and surely you have also heard about some of the most famous Hungarian dishes, like goulash, chimney cake, and the coveted beach food, lángos. These special dishes have conquered the entire world, and in some places, they even inspired adventurous cooks to make their own creations. In this article, you will see some of the best places in Hungary to try the famous lángos, and at the end, you will also get an unusual lángos recipe you can try out at home.
Csodahelyek has created quite a detailed list and map of lángos places in Hungary that are worth visiting. Such places include:
I would personally highlight Lángos Ház (House of lángos) in Bánfalva, near Sopron, in the northwestern part of Hungary. You get an authentic family business with kind people and delicious food. You can try many different toppings as well as a unique type of lángos, which – to my knowledge – is characteristic of Sopron and its surrounding regions.
Interestingly, in this list, there are no lángos places from around Lake Balaton, even though it is a beloved beach food of Hungarians. Do not worry, if you visit the Hungarian Sea, in the article linked above, you can find out which three are the best lángos places to eat at when on vacation around Lake Balaton.
For more places to visit around your current location, be sure to check out Csodahelyek’s map:
According to Csodahelyek, lángos might have become part of the Hungarian cuisine under the Turkish invasion of the country from the second half of the 16th century up until the end of the 17th. Some even say that it originated in Roman times, but one thing is sure: since then, it has become one of the staples of street food in Hungary and in many places around the world. The most common toppings are garlic, either as a clove rubbed on or as a thin sauce brushed on it, with cheese, sour cream, or all of these combined. For some more interesting topping ideas, check out THIS article.
Now for the recipe. Usually, lángos requires you to have some yeast. You can see the more traditional recipe HERE. This recipe by Femina, however, uses baking powder as a leavening agent. You do not have to leave it for the dough to rise; it is much faster than traditional recipes. Also, due to the pandemic restrictions and panic shopping last year, yeast was unavailable in many places around Hungary.
Sieve the flour using a fine sieve and then mix it together with the baking powder and salt. Add in the oil and the sour cream. Slowly add in the water in small portions and mix the dough well. You can do it by hand or use a stand mixer. Make sure that the dough is not too runny and soft. Then, with oily fingers, tear some smaller pieces out of the dough. The recipe is for about 12 pieces, depending on what size you want them to be.
Pour plenty of oil into a frying pan and heat it up. After it has been heated, form the dough pieces into plate-like shapes; you can do thinner lángos if you like it crispy or have it thicker. Put them in the oil – depending on the size of your pan, probably one by one – and fry both sides of the lángos until they are golden brown. After taking it out, put them over some paper towels to dry them of the excess oil, and they are ready to be served with your favourite toppings.
Source: Femina.hu, Csodahelyek.hu