All About Lángos – te is szereted?

Lángos, the delicious simplicity of which has won over many hearts, is a popular Hungarian street food, a favorite summer treat for all times.

For making the dough you need flour, yeast, salt and water, after frying it until golden brown this becomes a crunchy yet fluffy base for various toppings. Though traditional ones are still way too much common, being introduced to Lángos with modern toppings such as ham or bacon is also usual in some places even Nutella especially for those who love sweets.

The history of Lángos goes back to the 15th century when it was baked near flames in brick ovens (thus the name: “láng” means “flame” in Hungarian). There were two types: sweet and savory. The sweet version was adopted by neighboring countries while Hungarians preferred savory Lángos.

One’s topping choices depend on their personal preferences. Some prefer it plain, brushed with garlic sauce and sprinkled with salt while others like the classic variation-“sajtos-tejfölös” (cheese and sour cream). However, in rare cases Lángos can be topped up with cottage cheese and dill or Bolognese sauce or even beef stew!

In other countries too there are similar deep-fried dishes. For example, Slovakia has Lokše, which is a potato-based flatbread often served with duck or goose.

India offers another type called Bhatura, a deep-fried bread made from white flour and frequently eaten together with chickpea curry for a sumptuous meal.

Mexico also has Sopapillas. These are doughy puffs that are typically served drizzled with honey instead of savory foods.

Panzerotto is the Italian term for a savory dough pouch that is filled and fried, traditionally in lard. It has different names from region to region. In Puglia it is called calzone, while in the Naples and the surrounding areas it is also known as Pizza Fritta (fried pizza)

Its distinctive combination of flavors as well as textures is what makes Langos a darling delicacy not only in Hungary but even beyond. Whether you choose to go the traditional way of cheese and sour cream or try out some new toppings for Langos, it always remains ultimately satisfying on the tongue.