Lángos is one of those foods every Hungarian loves. Actually, there can't be summer without lángos. Or street market or fairs.
Some people also call it as the Hungarian pizza but it's nothing like that except for the shape or size, because pizza is baked in a stove while lángos is fried in a pan.
I hope you enjoy this traditional Hungarian staple!
YIELDS
~10 pieces, depending on size
PREP TIME
COOK TIME
TOTAL TIME
- 300 g gluten free flour
- 7 g instant (dried) yeast
- 250 ml rice milk
- 1/2 teaspoon salt
- oil for frying
- vegan sour cream for topping
- grated vegan cheese for topping
- garlic for topping
Directions
1. Use a mug to dissolve the salt in the lukewarm rice milk.
2. Use a big bowl to combine flour and yeast. Then add the salty rice milk to the mix and stir thoroughly. If it becomes too sticky, you can add a little more flour. Work the dough with your hands until it's smooth and no longer sticks to the bowl. Leave the dough in the bowl, cover it with a clean cloth and let it rise for about 30-40 minutes.
3. Once it has rested enough, tip out the dough onto a floured surface and stretch it out. Now you'll need to cut out pieces. If you want small lángos, then a cookie cutter does the trick, but if you'd love bigger, then use a big glass. I usually use a glass and every time before I use it, I dip my glass in the flour so the dough won't stick to it.
4. When you're done cutting out all the pieces, you'll have to stretch them out with your fingers into a round shape. Make sure the center is thinner then the edges. It's going to make the inside crispy and the crust soft and fully. Let the round pieces rest for another 20-30 minutes on the floured surface.
5. Heat the oil in a big saucepan and one by one, fry the lángos pieces. You know one side is ready when it turns golden brown then turn and fry the other side as well.
6. Serve while it's hot. There are many ways to top your lángos, some people rub it with garlic and sprinkle with salt. Some only top it with sour cream, others eat it with nothing but cheese. I love all of them, so I rub my lángos with garlic, then top with vegan sour cream and the grated vegan cheese. My little sister eats it with Nutella so it's really up to you!
2. Use a big bowl to combine flour and yeast. Then add the salty rice milk to the mix and stir thoroughly. If it becomes too sticky, you can add a little more flour. Work the dough with your hands until it's smooth and no longer sticks to the bowl. Leave the dough in the bowl, cover it with a clean cloth and let it rise for about 30-40 minutes.
3. Once it has rested enough, tip out the dough onto a floured surface and stretch it out. Now you'll need to cut out pieces. If you want small lángos, then a cookie cutter does the trick, but if you'd love bigger, then use a big glass. I usually use a glass and every time before I use it, I dip my glass in the flour so the dough won't stick to it.
4. When you're done cutting out all the pieces, you'll have to stretch them out with your fingers into a round shape. Make sure the center is thinner then the edges. It's going to make the inside crispy and the crust soft and fully. Let the round pieces rest for another 20-30 minutes on the floured surface.
5. Heat the oil in a big saucepan and one by one, fry the lángos pieces. You know one side is ready when it turns golden brown then turn and fry the other side as well.
6. Serve while it's hot. There are many ways to top your lángos, some people rub it with garlic and sprinkle with salt. Some only top it with sour cream, others eat it with nothing but cheese. I love all of them, so I rub my lángos with garlic, then top with vegan sour cream and the grated vegan cheese. My little sister eats it with Nutella so it's really up to you!
Also by Imola: Colorful Vegan & Gluten-Free Pasta Salad With Oven-Baked Veggies & Herbs
Related: Gluten-Free Vegan Bundt Cake
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Photos: Imola Tóth
