Recipe: Langos with Two Toppings

I’ve featured langos on the blog before, but I recently discovered a new combination of toppings that I want to share with you.

To recap, langos are Hungarian breads with potato and flour, that are deep-fried into pillowy golden discs, brushed with butter (I used wild garlic butter this time and it was divine) and topped with things like grated cheese, smetana or creme fraiche, prawns etc. They are utterly delicious and deceivingly filling!

Langos with wild garlic butter, creme fraiche, prawns, red onions and lumpfish roe

Langos are present at any Swedish festival so my go to toppings have always been very Scandinavian with creme fraiche, prawns, smoked salmon and lumpfish roe. But as I was making these for our Friday night supper at home I thought I’d better have an alternative to prawns so my dear boyfriend doesn’t get bored of them (they’re my Friday night go-to food as they’re delicious, quick and easy and can be prepared in a multitude of ways). But I must say I really liked the alternative topping of crispy prosciutto crumbs, grated cheddar and creme fraiche myself, so from now on, that will be part of my spread!

Langos with wild garlic butter, creme fraiche, crispy prosciutto and grated cheddar

I highly recommend having friends over for a langos night (when that’s allowed in your area) with all the different toppings, maybe a nice side salad and a Hungarian themed pudding. And why not go all in with Hungarian wines too?! (Can you tell I miss dinner parties and love a themed evening?!)

Langos with two toppings, serves 2

1/2 batch of langos (I made the full batch but froze half)

Toppings:

50 g melted wild garlic or garlic butter for brushing

150 ml creme fraiche

150 ml grated cheddar

1 packet prosciutto (70-80 g)

200 g peeled cold water prawns

1/2 red onion, finely chopped

1/2 jar lumpfish roe

Prepare the toppings in little bowls. Place the prosciutto on a baking parchment covered baking tray in a 200C oven until the ham is crispy, approx 5-10 minutes. Drain on kitchen towel and chop into small pieces and place in a bowl.

Deep-fry the langos according to the recipe and drain on kitchen towel. While still warm, brush one side generously with wild garlic or garlic butter. Add various toppings to the langos and dig in. Either deep-fry the langos in batches as you eat them or keep them warm and crispy in the oven on 150C or so.

Recipe: Langos (Hungarian fried bread)

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This Hungarian speciality of yummy deep-fried bread is interestingly quite popular in Sweden. As a child I came across langos stalls at Festivals and markets and when I was in my early twenties and sailed in the archipelago on the West Coast of Sweden I discovered langos stalls everywhere, so you could grab one on your way home from the nightclub. (A brilliant idea by the way!)

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In Hungary langos are usually topped with garlic butter, smetana and cheese, among other toppings, but in Sweden we tend to use prawns, fish roe and creme fraiche. Both are delicious and you can use anything you want really. Thankfully, crispy deep-fried bread goes with most things.

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Langos, maked 8 (which easily serves 4, maybe more)

Translated from and adapted after Jennys Matblogg’s recipe.

25 g fresh yeast (or 2 tsp dry yeast)

300 ml finger warm water

1 tsp salt

1 medium cold boiled potato, pressed

approx 420 g plain flour

1 litre neutral oil for deep-frying 

Toppings:

50 g melted salted butter + 1 small garlic clove, pressed

300 ml smetana, sour cream or creme fraiche 

1 large red onion, finely chopped

500-600 g Atlantic prawns, peeled

1 jar red or black (lump)fish roe

Add the flour to a bowl. Add the pressed potato. Pour in yeast on one side of the bowl and the salt on the other. Mix in the finger warm water and work into a loose dough. Cover and leave to rise for approx 40 minutes. 

Pour out the dough on a floured work surface. Cut into eight even pieces and roll them out thinly, using more flour if the dough is sticky. Leave to rise again, on a floured parchment paper, for approx 10-15 minutes. (This last step can be omitted). 

Pour the oil into a large saucepan and heat it up until 180C (try by putting in a small piece of bread – when it turns golden brown the oil has the right temperature). Deep-fry the breads a few at the time (depending on the size of the saucepan) until golden on both sides and crispy. Drain on kitchen towel, then brush on some of the garlic butter and add the toppings. Eat while hot.