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Comfort and Fried Food

Langos

4 servings
Vegetarian Diet, Czech Deep Frying

Langoš is a delicious fried bread that originated in Hungary, but is very typical for the Czech Republic too. In fact, most Czechs believe that it originated in the Czech Republic. It is considered to be a filling street food snack that can be served plain with just salt...

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... and pepper, but is most often served brushed with garlic mixture, sprinkled with cheese, and drizzled with ketchup and/or tartar sauce. Or you can prepare a sweet version with sugar and cinnamon. It is not healthiest meal that you can prepare, but it is super tasty and easy and fun to make.

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Tom the Chef Tom the Chef Founder
January 30, 2024
  • 30 min.
  • 2 h.
  • 2/5
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Ingredients:

Langos dough:

For frying"

  • about 2 – 3 QT of frying oil (any kind) (after usage and cooling it can be filtered through cheese cloths and/or fine sieve and then used for later frying or cooking – store in refrigerator)

Burshing mIxture:

Final touch:

Tools:

Recipes

Best served with:

Fancy Ketchup
Mediterranean Aioli
Czech Tartar Sauce Tatarka Recipe

Directions:

1. Dough:

1.1. Place into a kitchen mixer with hook attachment:

3 cups of bread flour\
2 TSP of active dry yeasts
1 TSP of confectioners’ sugar
½ TSP of salt

Briefly stir with a whisk just enough to combine all ingredients (about 1 minute).

1.2. Add:

1 cup of water – warm, about 80 – 90°F (preheat in a microwave)
¾ cup of sour cream

Knead on low speed until all ingredients are partially incorporated (about 1 minute).

1.3.

Then increase speed to medium-high and knead until a dough is formed (about 3 – 4 minutes).

2. Rising the dough:

2.1.

Remove the bowl from the mixer and cover with plastic wrap (make some holes to let the dough breathe).

2.2.

Let it rise in a warm place until it has at least doubled in size (about 1 – 2 hours).

3. Sauce preparation:

3.1.

If you decided to prepare homemade tartar sauce and/or ketchup, start with preparation now.

4. Brushing mixture:

4.1. Place into a measuring pitcher:

½ cup of Extra Virgin Olive Oil
5 cloves of garlic – peeled

And process until smooth using an immersion blender.

4.2.

Place into the fridge for later steps (for best results, let rest in the fridge at least an hour).

Kitchen Guide

Deep Frying

October 17, 2023

Deep frying is a very popular cooking method. Unfortunately, it is also considered unhealthy since deep fried food represents higher calorie intake when compared to non-fried food. With frequent consumption it can lead to unwanted weight gain. Even though deep frying sounds for some people almost scary, it is simply submerging food in hot oil which leads to instantly cooking the surface while moisture is trapped in the food and keeps cooking the food from the inside.

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Tom the Chef Tom the Chef Founder

5. Frying station preparation:

5.1.

Place a pot on the stove and add frying oil.

5.2.

Place in a deep frying thermometer (please do not confuse this with a food thermometer).

5.3.

On medium-high heat start preheating your oil at 350°F.

6. Shaping:

Note:
Work one-by-one. The second will be rolled right after you start frying the first one, etc. Always form only one while the other is frying.

Important:
While you are shaping your langoš, keep carefully watching your oil preheating (preferably form it right next to the stove if possible). If the oil gets over 400°F it can set itself on fire, so watching it closely is important. If you are not able to closely watch the oil while shaping your langoš, perform this task before or work in pairs with somebody.

6.1.

Working on a lightly floured surface (countertop), separate the dough into 4 even parts (the size doesn’t need to be exactly even) using a dough scraper (optionally you can create more little ones).

6.2.

Lightly flour the top of each piece, and then roll into a flat circle with a rolling pin (the desired thickness should be about 1/4″ thickness or less).

7. Frying:

Note:
Fry one-by-one.

7.1. When the oil reaches 350°F, lower the temperature and maintain this temperature.

Note:
It can lightly fluctuate anywhere between 340° and 360°F (keep the temperature by adjusting the burner as needed).

7.2. Carefully place the langoš right in the oil. Use your hands and be very careful – do not place your hands into the hot oil and also do not drop the langoš from far away so as to prevent oil splatter.

Warning:
Any injuries coming from getting burned by hot oil is your responsibility.

7.3.

Fry for about 1 – 2 minutes until the bubbles start forming. Then turn to another side using tongs.

7.4.

Fry for about 3 – 4 minutes until the bottom part turns partially golden = it can be partially white (after 2 – 3 minutes carefully lift with tongs).

7.5.

Then carefully turn and fry for an additional 2 minutes until the other side turns partially golden – it can again stay partially white too.

7.6.

Place on a cooling rack and fry another one.

8. Assembly:

Note:
Best is to assemble each langoš immediately after frying (or at least soon after). That way all ingredients are nicely incorporated and the cheese lightly melts.

8.1.

Brush with the brushing mixture.

8.2.

Sprinkle with salt and pepper.

8.3.

Sprinkle with cheese.

8.4.

Optionally, drizzle with a tartar sauce and/or ketchup.

8.5.

Sprinkle with chives.

About the Author:
Tom the ChefFounder
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  • Published Recipes: 269
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  • Location: Iowa, USA
  • Member since: 2023-02-02
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