Dairy-Free Langos
Discover the irresistible charm of Dairy-Free Langos, a Hungarian-inspired fried delight that’s perfect for those seeking a flavorful yet lactose-free twist on a classic street food favorite. This recipe features a light and airy dough made with simple pantry staples like all-purpose flour, instant yeast, and sunflower oil, ensuring a tender, crispy fry every time. Elevated with a bold garlic-water paste and a sprinkle of salt, each golden disc becomes a savory blank canvas for customization—pair it with dairy-free sour cream, fresh herbs, or crunchy radishes for a personal flair. Ready in under an hour and ideal for gatherings or indulgent snacks, this dairy-free langos recipe proves you don’t need milk for mouthwatering perfection.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 2 teaspoons Instant yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 250 milliliters Warm water
- 2 tablespoons Sunflower oil (for dough)
- 500 milliliters Sunflower oil (for frying)
- 2 Garlic cloves
- 30 milliliters Water
- Salt (to taste)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt.
Slowly add the warm water, mixing with a wooden spoon until a rough dough begins to form.
Add 2 tablespoons of sunflower oil and continue to mix until the dough comes together. Knead the dough in the bowl or on a lightly floured surface for about 5-7 minutes, until it is smooth and elastic.
Cover the dough with a clean kitchen towel and let it rest in a warm place for about 1 hour, or until it doubles in size.
Once the dough has risen, punch it down gently to release the air. Divide the dough into 8 equal pieces and shape each piece into a ball.
Heat 500 milliliters of sunflower oil in a large, deep skillet or pot over medium-high heat.
While the oil is heating, take each dough ball and flatten it with your hands or a rolling pin into a thin disc, about 8-10 inches in diameter.
Once the oil is hot (about 350°F or 175°C), carefully place one or two dough discs into the oil. Fry each side for about 2-3 minutes until golden brown and crispy.
Remove the langos from the oil with a slotted spoon and place on paper towels to drain excess oil.
In a small bowl, crush the garlic cloves and mix with 30 milliliters of water to create a garlic paste.
Brush each langos with the garlic mixture and sprinkle with salt to taste.
Serve hot with your favorite toppings like dairy-free sour cream, chopped herbs, or radish slices.
Nutrition Facts
Calories |
6516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 532.1 g | 682% | |
| Saturated Fat | 54.2 g | 271% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2759 mg | 120% | |
| Total Carbohydrate | 390.4 g | 142% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 5.3 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 630 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
