From grandma’s fried dough scones to new-wave ones

Lángos – or the fried dough scone – is one of the most popular and best known Hungarian “street” or, if you like, “beach” dishes, and has won the hearts of a nation. The original version was made of sourdough, fried in rendered fat, then smeared with garlic and seasoned with salt. Over the years, however, it has taken on many new forms: some use oil instead of fat, others add a little spice and milk to the dough. Human creativity and changing tastes have led to new flavours and toppings: sour cream, cheese, ham, sausage, cabbage, tomato, cucumber, or even tartar sauce – the combinations are endless. These variations make this traditional Hungarian dish really exciting and versatile.

But fried dough scones are not only popular for their taste, they also play a community-building role: almost everyone has experienced the pleasure of eating one on the beach in the summer heat, or the warming power of a freshly baked fried dough scones at a fair. The special magic of talking, laughing and sharing the experience with friends and family while eating freshly baked lángos is perhaps an essential part of Hungarian culture.

The secret is a little bit of love in every single portion, and Csipi mama lángosozója (Granny Csipi’s fried dough scones shop) in Zamárdi knows this well. Her direct personality, her conversations and her persistence all contribute to making the scones here not just a meal, but an experience. The recipe, handed down through generations, is carefully preserved, but everyone is welcome to taste it. The dough is kneaded twice, making sure that it is airy and soft, and then, after sufficient resting, the soft dough is fried into a batch of scones.

The Lángos a'la Rohlicsek, which has been operating for more than 50 years, swears by the classics on the first floor of Eger’s Market Hall. As a true old hand at making fried dough scones, the family business knows exactly what its customers want: freshly baked, hot, lightly battered scones with a crispy crust and lots of garlic. The market atmosphere adds to the already nostalgic atmosphere, serving hungry scone lovers from 6.00 a.m.

But back to the lakeside for a moment: the Lángos és Palacsinta (‘Scones and Pancakes’) in Fonyód, named after the winning duo of Balaton holidays, brings everything you would expect from your favourite beach food in your favourite resort. The cheese and sour cream combination is an eternal classic, but there are also some real gourmet combinations on offer: savoury bolognese and ham and cottage cheese versions, while the sweet scones are a local favourite, with jam.

The Hungarian sea is not lagging behind in terms of novelties either, with the Tiki Beach Bistro in Zamárdi conquering the new wave. Even the basics of the recipe have a twist: in addition to the usual ingredients, a small amount of boiled, mashed sweet potatoes is mixed into the dough and flavoured with thyme, and the scones are then enriched with deer ragout, flavoured with juniper berries, blueberries and chocolate.

The Maci Lángosozó in Pécs also offers an incredibly wide range of new experiences. There are sweet, savoury, meaty, meatless versions, well-stuffed with toppings and also filled ones. To mention a few specialities from the list of toppings and fillings: you can ask for a version with salami, ham, pickles, mushrooms, but also Bologna-style, hamburger meat and chilli beans. After eating one of these scones, you might not be hungry all day!

It is in the simplicity of lángos that its true power and charm lies, which is why so many of us love and cherish this iconic Hungarian dish.