As the quarantine stretches onwards, we begin to miss our favourite treats. How simple it used to be to walk down the street and indulge in a cheese-coated, fried-to-perfection lángos! Mouths start watering at the mere mention. But there’s good news to be had – lángos can be made at home!

Lángos is a type of Hungarian fried dough, tremendously popular with local and tourist alike, and usually readily available throughout Budapest. But with food outlets closing their doors, it’s time to roll up our sleeves and try our hand at making our own revered Hungarian favourite.

  • 1 large potato, freshly boiled, peeled and mashed
  • 1 1/2 teaspoons instant yeast
  • 1 teaspoon sugar
  • 225 grams (1¾ cups) flour
  • 1 tablespoon vegetable oil
  • ¾ teaspoon salt
  • 125 ml (½ cup) milk

Toppings: Sour cream, cheese, tomatoes, onions, jalapeños, sausage, mushrooms, shredded chicken… whatever you wish!

Mix together the mashed potato, yeast, sugar, flour, oil, salt and milk, then knead for 5-7 minutes or until smooth and elastic.

Divide dough into four equal portions, and shape each piece into a ball. Place on a lightly-floured board, cover, and let sit for 20 minutes.

In a large skillet, heat 3cm (1 inch) of canola oil to 180C/350F. Flatten and stretch each dough ball into a 20-cm (8-inch) diameter. Make a few slits in the centre of the stretched dough – this helps keep the dough from puffing up in the middle and not frying correctly.

Fry one lángos at a time for about 2 minutes per side, or until golden. Remove excess oil by patting dry with paper towels, then add your toppings and enjoy!