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Vegetarian

Lángos with sour cream and cheese

Lángos are Hungarian fried flatbreads made from a yeasted potato dough, rubbed with garlic and topped with sour cream and cheese. This recipe feeds 4 in 70 minutes, at a medium difficulty level, for about €1.60 per serving. Success comes down to the potato in the dough, which keeps it soft, and hot oil that fries without soaking in too much grease.

Tonight, lángos, those Hungarian fried flatbreads at their most indulgent, rubbed with garlic and topped with sour cream.

Lángos with sour cream and cheese
Total time
1 h 10
Difficulty
Medium
Cost per person
€1.60
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

Under the golden, crispy crust, lángos stays soft inside thanks to the mashed potato worked into the dough. Rubbing the hot flatbread with raw garlic gives it a mellow, deep flavor without any bite, and the sour cream brings just enough tang against the melted cheese. Mon Chou offers this simple homemade version, fried in a regular pan.

This is a dish for a relaxed weekend afternoon, since the dough needs time to rise, or a weeknight if you make the dough the day before. Kids usually love the plain version with sour cream and cheese, while adults can pile on extra garlic or black pepper. Served with a green salad, it turns into a full, easy meal everyone shares straight from the pan.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 500 g
  • Active dry yeast 1 tsp
  • Saltoften in the pantry 1 tsp
  • Frying oiloften in the pantry 50 cl
  • Vinegaroften in the pantry 1 tbsp
  • Olive oiloften in the pantry 2 tbsp

Fruits and vegetables

  • Potato 1
  • Garlic 3 cloves
  • Green lettuce 1

Dairy

  • Plain yogurt 1
  • Thick sour cream 20 cl
  • Shredded Swiss cheese 150 g

Allergens Gluten, Lactose

The step by step recipe

  1. Boil the potato in water, mash it, then mix it with the flour, yeast, yogurt, salt, and a little warm water until you get a soft, pliable dough. 15 min

    The potato keeps the dough tender and stops the lángos from drying out.

  2. Let the dough rise under a kitchen towel until it doubles in size. 40 min

    An oven turned off with the light on works really well for this.

  3. Divide the dough into 4 balls and stretch them with oiled fingers into flatbreads, thinner in the center.

    Keep your fingers oiled, the dough won't stick and stretches without tearing.

  4. Fry each flatbread in hot oil until golden on both sides. 10 min

    The oil should be around 170°C, a flatbread dropped in too early soaks up oil.

  5. Rub them with garlic, top with sour cream and cheese, and serve with the salad dressed in vinegar and olive oil.

    Eat them right away, they lose their crispness within minutes.

Our tips to get it right

  • Don't crowd the pan, fry no more than two flatbreads at a time so the oil stays hot and the lángos turn golden instead of going soft.
  • Stretch the dough right before frying it, it shrinks back if you let it sit too long after shaping.
  • Drain each flatbread well on paper towels before topping it, otherwise the sour cream slides off a still greasy surface.

The variations

  • Swap the Swiss cheese for crumbled feta or farmer's cheese for a sharper flavor.
  • For a faster version, use store bought pizza dough that's already risen and skip the rising step.
  • For kids, serve the sour cream and cheese on the side so everyone can top their own flatbread.

What to serve it with

  • Green salad with vinaigrette
  • Light vegetable soup starter
  • Sparkling water with lemon

Storage

The raw dough keeps for 1 day in the fridge covered with plastic wrap. Once fried, lángos lose their crispness, so it's best to eat them the same day. If you have leftovers, reheat the plain flatbreads for a few minutes in a dry pan before topping them.

Questions about this dish

Can I use baking powder instead of yeast?

No, active dry yeast is needed to make the dough rise and get that soft texture. Baking powder won't work the same way on a dough that needs an hour to rise.

Can I make the dough ahead of time?

Yes, you can make the dough the day before and let it rise slowly in the fridge overnight. Take it out a bit before shaping so it warms back up.

Why rub the lángos with garlic instead of mixing it into the dough?

Rubbed onto the hot flatbread, raw garlic stays fragrant without cooking or turning bitter. Mixed into the dough, it would lose its punch during frying.

Can I bake lángos instead of frying them?

Frying gives lángos their signature texture, crispy outside and soft inside. Baked, the flatbread turns into something closer to a plain flatbread, without that indulgent bite.

How long does it take to make lángos with sour cream and cheese, served with a salad?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in lángos with sour cream and cheese, served with a salad?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does lángos with sour cream and cheese, served with a salad cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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