Lángos (Hungarian Fried Flatbread)

Try to pass by the Lángos (pronounced ‘lahng-gosh’) booth at a Christmas Market and not stop and at least let all the amazing smells soak in. It’s hard to resist these deep fried flatbreads of Hungarian origin. Today’s Lángos are inspired by Flammkuchen, the Alsace-style flatbread. After the dough is fried, I added sour cream and sautéed bacon, onion, garlic, stirred together with some fresh, chopped parsley. The only thing that could have made this even better is a fried egg, but that would of course steal from the authenticity and simplicity of this simple and so, so good Hungarian fast food. To me, Lángos are kind of like savory donuts and I love donuts so so much! They are really great at any time of day, although I would think they’d be most perfect for a casual lunch. There is nothing too complicated about this recipe, and if you don’t own a deep fryer like me, a pot of avocado oil (it’s also become my go-to oil for sautéing, but you can use any high heat oil) and a frying thermometer is all you really need. Do yourself a favor and make a batch of these right now. You can tell Szilvia and I ‘Danke’ later (she does speak German, but you could also say ‘Köszönöm’ in Hungarian).