Hungarian Potato Langos Recipe

Hungarian potato langos


Langos – the deep fried dough is a very popular and traditional Hungarian food. It’s probably every Hungarian’s comfort food. Mine as well. I know it’s not exactly a healthy meal, for essentially it’s deep fried bread. Also not many people make these at home anymore, as it’s a bit fiddly to prepare.  But it’s utterly delicious. It’s also vegan. You can serve it with different toppings – it is often called the Hungarian pizza. Hungarians however prefer it three a ways mainly: with crushed garlic, with sour cream or with grated cheese. (Or any combination of these.)

Hungarian Potato Langos

Grandma’s recipe

This recipe is coming from my grandma who loved making these and we loved stuffing our face with them as children. She normally just used a fork to mash the potato, so the langos had kind of a rustic texture. I mashed the potato perfectly for this recipe, but it’s equally yummy on both ways. I like to make them small, smaller than the traditional, dinner plate size langos. They can then make a perfect appetiser too.

Simple meal

You probably have everything in your pantry to make these, as it doesn’t require too many ingredients. One important thing though: no Hungarian eats cold langos. Serve it whilst it’s still hot. You can add any sort of topping: veggies, cheese, hummus – it’s up to you. For meal kits please checkout Spice N Tice


Bobcat’s helping rolling the langos



Hungarian Potato Langos
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr

Traditional fried dough meal from Hungary. Also vegan!

Course: Appetizer, Main Course
Cuisine: Hungarian
  • 200 g cooked potato
  • 300 g flour bread flour even better
  • 4 g dry yeast
  • 100 ml vegetable oil for the dough
  • 1.5 tsp salt
  • 500 ml vegetable oil for frying
  1. Cook the potatoes and mash them. Alternatively you can use a food processor for a smoother texture. Add it to the bowl followed by the flour, the yeast and the salt. Knead the dough and set it aside for an hour.

  2. Using a rolling pin, roll the dough until it's about an inch thick. Use a round shape, larger cookie cutter or a simple drinking glass or a mug to cut the dough.

  3. You need lots of oil for frying, as you want to cover the dough completely with boiling oil. So bring the oil to boil in a frying pan and fry them, you can add 2-4 at the time, depending on the size of the frying pan. It takes around 2-3 minutes each side.

  4. Serve it immediately with your favourite topping.

Fancy some more Hungarian food? I have some recipes for you then! Why not try Best Liptauer Cheese Spread and Dip

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Mummy in a TuTu March 7, 2018 - 2:04 pm

These look really different but definitely something I want to try!
Thanks for linking to #foodiefriday

Kirsten August 12, 2018 - 2:24 pm

You don’t say to add oil to the dough in your instructions… yet it is in your list of ingredients?


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