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 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!
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)
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.