Hungarian Langos

• Heat vegetable oil in a large skillet or deep fryer to about 350°F (175°C). You want enough oil so that the langos can float while frying.
• Carefully place one of the dough disks into the hot oil. Fry for 2-3 minutes on each side, or until golden brown and crispy. You can flip it once the bottom is golden and puffy.
• Remove from the oil and drain on paper towels to remove excess oil.

6. Add Toppings:

• While the langos are still warm, brush each one with the melted butter and rub with the minced garlic. Then, spread a dollop of sour cream on top and sprinkle with shredded cheese.
• Optionally, garnish with chopped fresh parsley for added color and flavor.

Tips:

• Customizing Toppings: Langos is very versatile! You can add other toppings like ham, bacon, or even sweet toppings such as jam or powdered sugar for a dessert version.
• Make it Cheesy: If you like your langos extra cheesy, you can sprinkle more cheese on top or even mix the garlic with melted cheese for a cheesy garlic sauce.
• Dough Resting: If you have time, let the dough rise for longer for a fluffier result.

Serving:

Langos is best served warm, right after frying. Enjoy it as a snack, appetizer, or side dish with your favorite toppings!

Enjoy your Hungarian Langos—crispy, savory, and oh-so-satisfying!