Lángos is a traditional Hungarian street food. It is a type of fried dough that is believed to date back to the times of the Roman Empire. Its basic ingredients are flour, yeast, salt, and water or milk. The dough is leavened and then deep-fried, resulting in a golden, crispy exterior with a soft interior. Lángos is typically oval or circular in shape.

Historically, lángos was prepared by families in rural Hungary. It was originally cooked on the stones of a flat hearth, baked in close proximity to flames, which is how it got its name; "láng" means "flame" in Hungarian. Its evolution into deep-frying came later.

Traditionally, lángos is eaten plain or rubbed with garlic. However, over time, a variety of toppings have been introduced, making it more versatile. Common modern toppings include sour cream, grated cheese, and ham. Sweet versions, though less common, can include sugar or jam.

The dish became particularly popular in the 20th century during the communist era, as it was an inexpensive and simple food staple. Lángos stands became widespread at markets, fairs, and railway stations, making it a staple in Hungarian fast food.

Lángos has also influenced culinary practices beyond Hungary. Variants of the dish are found in neighboring countries, such as Serbia, where it's known as "langoš," and Slovakia, referred to as "langoš" as well.

Today, lángos remains a beloved part of Hungarian cuisine and is frequently found at street food festivals. It is particularly popular in summer at lakeside resorts and also during winter, served at Christmas markets. Lángos is also gaining popularity internationally, appearing at various European markets and festivals.