Lángos

Lángos is a traditional Hungarian fried dough, commonly sold as a street food across Hungary and parts of Central Europe. The dough is yeast-leavened, rolled into a flat circle, and fried in oil until puffy and golden. It is typically eaten hot and can vary in diameter, often around 15–25 centimeters.

The dough is usually made from all-purpose flour, yeast, warm water or milk, salt, and a small amount of oil or fat. Some recipes add mashed potatoes or sour cream to yield a softer crumb. After mixing, the dough is allowed to rise before shaping.

After rising, portions are stretched into discs and fried in hot oil, briefly turning to puff up. The result is a crisp exterior with a soft, airy interior.

Traditional Hungarian toppings include garlic oil, sour cream, and grated hard cheese. In some places, sweet versions are served with jam, powdered sugar, or cinnamon. Lángos is commonly consumed as a snack or main meal, often at fairs, markets, or festivals.

Similar fried doughs exist in neighboring countries under various names; lángos is generally regarded as a Hungarian regional dish with a long history in Central European street cuisine. The etymology is uncertain, but the name is Hungarian, often linked to láng meaning flame, in reference to frying.