Topped with soured cream, cheese, ham hock and spring onions, these crispy fried flatbreads are a street-food classic in Hungary. Best of all? You don’t have to worry about the faff of making dough from scratch as our recipe uses ready-made authentic dough balls.
Hungarian lángos
Ingredients
8
servings
-
-
For the toppings
- 300 g
- 150 g
- 200 g
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Preparation
Defrost the dough balls following pack instructions. Roll each out on a floured surface to about 16-18cm diameter.
Heat enough oil in a deep, heavy-based saucepan so it’s a quarter full. Once it reaches 180°C, carefully lower in 1 lángos and cook for 2-3 minutes on each side, using tongs to turn, until golden. Set on a plate lined with kitchen paper to drain while you repeat with the remaining dough.
Top the lángos with the tangy soured cream then scatter over the finest grated cheese, shredded ham and spring onions for crunch. Finish with a crack of black pepper.
