The mighty Hungarian deep fried bread – Variations on the go-to lángos recipe! – Video

In this episode of A spoonful of Hungary, Tamás Dános guides you through the process of making lángos, an iceonic and all-time favourite Hungarian dish. The classic ‘lángos’ recipe evokes memories of summer days by the shores and beaches in Hungary, so the chef suggests an unusual topping idea to catch your attention.

Lángos is an integral part of Hungarian gastronomy, which could not exist without it. Some say that lángos became a part of Hungary during the Turkish regime which lasted for 150 years, but some mention ancient Roman roots to this meal.

Lángos can be prepared at home, but it is mostly sold on the streets and at Hungarian beaches and swimming pools, like Lakes Balaton and Velence, and even at our most famous baths, such as Széchenyi, Palatinus, Gellért, and many others all across the country. 

Lángos is most frequently served with cheese, sour cream, onions, bacon, cottage cheese, but some even go as far as combining it with sweet flavours!

The following recipe showcases both some traditional and novel takes on the traditional lángos ?