lángokra

Lángokra is a fried dough dish associated with Central European street food, particularly in Hungary and neighboring regions. It is typically prepared as small, round discs that are fried until crisp and served hot, either plain or topped with various ingredients.

The name langokra derives from the Hungarian langos, a larger fried dough, with the suffix -ra/-okra indicating placement or topping on the dough. In practice, langokra are individual portions designed to bear toppings, unlike the larger langos.

Traditional langokra begin with a yeast-based dough made from flour, water or milk, yeast, salt, and a touch of sugar. After an initial rise, portions are shaped into small discs and fried in hot oil until golden and blistered. They are then drained and kept warm until serving. Toppings or fillings are added either immediately after frying or spread on top while still hot.

Savory variants commonly feature garlic oil or a garlic-sour cream sauce, grated cheese, and sometimes cured meat or vegetables. Sweet versions may be dusted with powdered sugar, or topped with fruit preserves, honey, or cinnamon-sugar. The dish is typically eaten with hands as a snack or light meal.

Its exact origins are not well documented, but langokra are a recognized part of regional street-food traditions in Hungary and some neighboring countries, where vendors offer different toppings depending on local taste and season. See also langos; fried dough dishes in Central Europe.