The true Hungarian way of enjoying lángos for breakfast

Lángos (pronounced lang-gosh) breakfast at the Zsidakovitses’ in Százhalombatta!

These are all you need! Make the dough in the evening, and let it rest overnight.

Make a flat piece of dough the size of an open hand, and then deep fry it.

This is how it should look like: crunchy on the outside and fluffy in the inside.

Now it’s time for the first shot of pálinka—you know, that Hungarian fruit-based drink with 50% alcohol in it? Start with the plum variety.

Then brush the lángos with fresh grated garlic with some oil and water.

And then put a generous amount of tejföl (Hungarian sour cream) on top.

Take a break, and take another shot of pálinka, the apricot one this time.

Now you can top the lángos with grated cheese.

Now enjoy your homemade lángos!

Between two lángoses, you need to take a strawberry pálinka shot. Yup… this is how they do it.