Activate the yeast first. Mix a cup of warm milk with the yeast and 2 teaspoons of sugar.
Once the yeast is ready, add the flour, rest of the milk, sour cream and 3 teaspoons of salt. Mix by hand or in a mixer for 7-10 minutes.
Let the Langos dough rise until it doubles in size, it should take about 1.5 hours.
Put some oil on your hands and grab a handful of the dough, oil will prevent it from sticking.
Using your hands or a roller, form the Langos dough into a round shape, similar to a small pizza.
Heat up oil in a larger pan to 180-200C or 350F. The pan must be bigger than the Langos and deep enough to safely take at least ½ inch of oil.
Fry about 2 minutes per side, or until the color turns golden brown.
Place finished Langos on a paper towel so it absorbs the excess fat.
Serve as soon as cold enough to handle, with the toppings of your choice. My favorite combination is garlic oil, grated cheese, tartar sauce and ketchup.