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GreekAuthentic Cuisine

Loukoumades

Serves 4 to 6 Dessert vegetarian, Desserts

Loukoumades

Loukoumades are a beloved treat that grace Greek tables during festive occasions and casual family gatherings alike. These golden, airy puffs have been a staple in Greek homes for generations, prepared with the care and intuition that only experience can bring. Olive oil flows freely, and a squeeze of lemon is always within arm's reach, embodying the essence of Greek culinary wisdom.

When perfectly made, loukoumades are crisp on the outside with a soft, pillowy interior. They are generously drizzled with honey, sprinkled with cinnamon, and occasionally adorned with a handful of chopped walnuts. Each bite promises a delicate balance of sweetness and spice, making them irresistible at any time of day.

Ingredients

  • 300 gflour
  • 200 mlwarm water
  • 1 tspinstant yeast
  • 1 tspsugar
  • for fryingolive oil or sunflower oil
  • honeyto drizzle
  • to finishcinnamon
  • walnutschopped, optional
  • fine sea salta pinch

Method

  1. In a large mixing bowl, combine 300 g flour, 1 tsp instant yeast, 1 tsp sugar, and a pinch of fine sea salt. Gradually add 200 ml of warm water, stirring continuously with a wooden spoon until you achieve a smooth, thick batter. The batter should be soft and sticky, not runny. Cover the bowl with a clean kitchen towel and let it sit in a warm place until it doubles in size and becomes bubbly, which indicates the yeast is active.
  2. Once the batter has risen, prepare for frying by heating olive oil or sunflower oil in a deep, heavy-bottomed pot. The oil should be at least 5 cm deep to allow the loukoumades to float freely. Heat the oil over medium-high heat until it reaches about 180°C (350°F), or until a small drop of batter sizzles and rises to the surface immediately.
  3. Using two teaspoons, scoop up a small amount of the batter with one spoon and use the other to push it into the hot oil. Fry only a few at a time to avoid overcrowding, which can lower the oil temperature. Fry the loukoumades, turning occasionally with a slotted spoon, until they are puffed and golden brown all over, about 3-4 minutes per batch.
  4. Once the loukoumades are golden, use the slotted spoon to remove them from the oil and let them drain briefly on a plate lined with paper towels. This will help remove any excess oil and keep them crisp.
  5. Transfer the drained loukoumades to a serving platter. Drizzle generously with honey while they are still warm, ensuring each piece is well-coated. Sprinkle with cinnamon to taste, and add chopped walnuts if desired for extra texture and flavor.
  6. Serve the loukoumades immediately while they are still crisp on the outside and soft on the inside. Enjoy them as a delightful sweet treat, perfect for sharing with family and friends.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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