This is how you make at home and a good lángos … requires a precise recipe and patience to make a really yummy silky dough.
Ingredients: to a vegetarian Lángos:
2 ½ dl plant milk
a cube of yeast
60 dkg of 80% flour
1 tsp. salt
plus: flour for rolling, oil for frying
top: garlic
plant cheese
plant sour cream
Preparation guide … follow the preparation method below:
Crush the yeast into the plant milk and add a spoonful of flour to make it rise.
Sift the flour into a bowl, add the other ingredients and knead thoroughly to get a slightly sticky, soft dough. Add a little water or flour if necessary.
Cover the kneaded dough and let it rise until it doubles in size, then shape about twenty dumplings with slightly floured hands. Cover the dumplings and let them rise for about twenty minutes.
Heat about half a liter of oil in a wide frying pan.
Roll out a dough ball into a flat, roughly round shape. Fry in hot oil for 1-2 minutes on each side until golden brown, drain and serve immediately.
While the dough is rising, crush a few cloves of garlic, mix with a teaspoon of water and a pinch of salt to make a paste, and spread this mixture over the finished langos and serve. You can also add plant-based sour cream or vegan cheese.
You can also serve it with a twist: salt it, spread it with sour cream, and sprinkle with grated cheese as you wish. Many folks are affraid to eat garlic, not to be smelly … to avoid the so called odor … simply eat a little fresh parsley, it tasks ways in a second.
Locals eat anytime of the day Lángos needn’t have to be hungry and for foreigners visiting Budapest should not miss the yummy taste.
Bon Appetit to everyone … Lángos is a four season yummy dough.
Recommendation and snap by Aggie Reiter
Rolling in Budapest 