Turkish
Lokma
Lokma are small Turkish yeast dough fritters, fried until crisp and soaked in cool lemon-scented syrup. They should be glossy outside, tender within, and served fresh while the crust still crackles.
Watch it madeNefis Yemek Tarifleri · 4:15
Ingredients
- Granulated sugar1 cup
- Water, for syrup3/4 cup
- Fresh lemon juice1 tsp
- All-purpose flour1 cup
- Instant yeast1 tsp
- Granulated sugar, for dough1 tsp
- Fine salt1/4 tsp
- Lukewarm water, for dough1/2 cup
- Sunflower oil, for frying2 cups
Method
- Make the syrup first by combining 1 cup sugar and 3/4 cup water in a small saucepan over medium heat.
- Bring to a boil, stir until dissolved, then simmer for 10 minutes until lightly syrupy.
- Add the lemon juice, simmer for 1 minute more, then remove from the heat and let the syrup cool completely.
- In a mixing bowl, whisk together the flour, instant yeast, 1 tsp sugar, and salt.
- Pour in the lukewarm water and beat with a spoon for 3 to 4 minutes until you have a sticky, elastic batter.
- Cover the bowl and let the batter rise in a warm place for 45 to 60 minutes, until doubled and bubbly.
- Heat the sunflower oil in a small deep pot to 170-180°C.
- Stir the risen batter once to deflate it slightly.
- Dip a teaspoon in oil, scoop small walnut-sized portions of batter, and carefully drop them into the hot oil in batches.
- Fry the lokma for 4 to 5 minutes, turning often, until evenly golden and crisp.
- Lift the lokma out with a slotted spoon and immediately place them into the cooled syrup.
- Let them soak for 1 to 2 minutes, turning gently so they are coated all over.
- Transfer to a serving plate and serve while still warm and glossy.
Common questions
Can I substitute the sunflower oil for frying Lokma?
Yes. Use any neutral, high-smoke-point oil such as canola, vegetable, or peanut oil. Avoid olive oil or butter, which can smoke, flavor the lokma strongly, and brown them too quickly.
How long does Lokma batter need to rise?
Plan on 45 to 60 minutes in a warm spot, until the batter looks doubled and bubbly. If your kitchen is cool, it may take longer. Don’t rush it or the lokma will turn dense.
What are the most common mistakes when frying Lokma?
The biggest mistakes are oil that’s too hot or too cool, batter that’s too thick, and overcrowding the pot. If the oil is too hot, they brown outside before cooking through; too cool makes them greasy.
How should I store leftover Lokma?
Lokma are best eaten fresh, but leftovers can be kept covered at room temperature for a few hours. For longer storage, refrigerate in an airtight container for up to 2 days, then briefly rewarm before serving.
What is the best way to serve Lokma?
Serve Lokma soon after frying, ideally while still warm. Drain briefly, then transfer directly into the cooled syrup and let them soak for a minute or two. Serve plain or finish with cinnamon, nuts, or sesame if desired.