Meanwhile, make the garlic water, which, in my opinion, is also an essential seasoning for cheese and sour cream lángos. To do this, finely chop or press 3 cloves of garlic, add a little salt, and pour in about 3 tablespoons plus 1 teaspoon (½ dl) water.

Grate the cheese on the smaller holes of a grater. For one regular lángos, count on roughly 1¾ oz (5 dkg / 50 g) cheese.

Once the lángos is fried, it’s time to add the toppings. First, brush it with the garlic water, using as much as you like. Salt it to taste as well.

Spread it with sour cream, leaving about ¾–1¼ inches (2–3 cm) around the edge. For one lángos, count on about 3 heaping tablespoons of sour cream, which is 2 oz (55 g) or 3–3½ tablespoons (45–50 ml).

Finally, sprinkle the cheese and sour cream lángos generously with the grated cheese, and salt to taste.

Serve hot, and eat it warm and fresh!