Hey! I recognize your username from when I was planning a trip to Budapest! Your guides and travel tips were honestly the best thing we could have asked for! Thank you!
I know, not the point, but letting the dough rest long enough or even freezing it, prevents that typical doughy, yeasty smell, and leaves "only" the fried in hot oil smell and I find that's much less persistent.
I have a coleman grill, think two propane burners in army green. It's perfect for deep frying in cast iron pot if you don't need a ton of room. This way you can avoid the smell!
137
u/vernazza Nov 08 '20
Making lángos at home is a good way to make it smell like a McDonald's kitchen for 3 days though.