Golden deep-fried dough rounds rubbed with garlic, topped with sour cream and grated cheese. Slovakia's most popular street food.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper plate or board
Garnishes: garlic, grated cheese, sour cream
Accompaniments: ketchup
Instructions
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1
Dissolve yeast in warm milk with sugar. Mix with flour and salt into a soft dough.
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2
Let rise 1 hour until doubled.
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3
Divide into 4 pieces, stretch each into a flat round.
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4
Deep-fry in hot oil (175°C/350°F) until puffed and golden, about 2 min per side.
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5
Drain, immediately rub with raw garlic.
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6
Top with sour cream and grated cheese. Serve hot.
Did You Know?
In summer, langoš stands appear at every Slovak swimming pool, lake, and festival — the smell of frying dough is the scent of Slovak summer.
Chef's Notes
Equipment Tips
- deep fryer or heavy pot
- rolling pin
- mixing bowl
Garnishing
garlic, grated cheese, sour cream
Accompaniments
ketchup
The Story Behind Langoše
Langoš came to Slovakia from Hungarian cuisine and became inseparable from Slovak summer culture. Every town fair and outdoor swimming pool has a langoš vendor.
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