Hungarian Lángos

Instructions

Mix the warm water, yeast, and sugar. Let stand for 5–10 minutes until foamy.
Add the flour, salt, and vegetable oil. Mix and knead until a soft, slightly sticky dough forms.
Cover and let rise in a warm place for 45–60 minutes, until doubled in size.
Divide the dough into 6–8 portions. With oiled hands, gently stretch each portion into a thin, round or oval shape.
Heat about 1 inch of oil in a deep skillet over medium-high heat.
Carefully place one piece of dough into the hot oil and fry for 2–3 minutes per side, until puffed and golden brown.
Drain on paper towels and repeat with the remaining dough.
Rub the hot lángos lightly with fresh garlic or brush with garlic oil.
Top with sour cream, grated cheese, and a little salt.