Years ago, I shared my personal favorite lángos recipe, which features a potato-based dough. Today, I present the traditional “piaci lángos” – the classic version sold at Hungarian markets and festivals. This recipe uses a simple mixture of water and flour, resulting in a dough that’s denser than the potato variant and absorbs more oil during frying. Despite its simplicity, piaci lángos holds a special place in Hungarian cuisine, offering a crispy exterior and a soft, airy interior. It’s typically enjoyed fresh and warm, topped with garlic oil, sour cream, grated cheese, or other favorite toppings.

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