Lángos

Lángos was once made from the last of the dough on bread-baking day, baked at the front of the oven and served hot for breakfast.

Today it is deep-fried and topped with garlic oil, sour cream and grated cheese; some versions add potato to the dough.

A symbol of Hungarian street food, it is sold everywhere — on the shores of Balaton, at markets and at fairs.