Greek
Loukoumades
Golden Greek honey puffs with a crisp shell, airy center, and warm thyme-honey syrup. They are finished simply with cinnamon and crushed walnuts, as they are often served in Greece.
Watch it madeTasty Food by Mitu · 5:20
Ingredients
- All-purpose flour1 cup
- Lukewarm water3/4 cup
- Active dry yeast1 tsp
- Sugar1/2 tsp
- Fine sea salt1/4 tsp
- Extra-virgin olive oil, for the batter1 tsp
- Olive oil or sunflower oil, for deep-frying3 cups
- Greek honey, preferably thyme honey1/3 cup
- Water, for the syrup2 tbsp
- Lemon juice1 tsp
- Ground cinnamon1/2 tsp
- Walnuts, finely crushed2 tbsp
Method
- Stir the yeast, sugar, and lukewarm water together in a bowl and let stand for 5 to 10 minutes, until lightly foamy.
- Add the flour, salt, and 1 teaspoon olive oil, then beat firmly with a spoon until you have a thick, sticky, elastic batter.
- Cover the bowl and let the batter rise in a warm place for 1 to 1 1/4 hours, until doubled and bubbly.
- Meanwhile, warm the honey, 2 tablespoons water, and lemon juice in a small saucepan over low heat just until loose and fragrant; do not boil hard.
- Heat the frying oil in a deep pot to 175°C / 350°F.
- Wet one hand and a teaspoon with water or oil, squeeze a small walnut-sized amount of batter up through your fist, scoop it off with the spoon, and drop it carefully into the hot oil.
- Fry the loukoumades in small batches for 3 to 4 minutes, turning often, until deeply golden and crisp all over.
- Lift them out with a slotted spoon and drain briefly on paper towels.
- Pile the hot loukoumades onto a serving plate, spoon over the warm honey syrup, and finish with cinnamon and crushed walnuts.
Common questions
Can I substitute instant yeast or use less sugar in loukoumades batter?
Yes. Use the same amount of instant yeast, but mix it directly with the flour instead of blooming it first. You can reduce the sugar slightly, but don’t skip it entirely, since it helps fermentation and browning.
How long should the batter rise, and how do I know it’s ready to fry?
Let it rise 1 to 1 1/4 hours in a warm place. It’s ready when doubled, bubbly, and very airy. If the kitchen is cool, it may take longer; don’t fry before the batter looks active and light.
What are the most common mistakes when frying loukoumades?
The biggest mistakes are oil that’s too cool, which makes them greasy, or too hot, which browns the outside before the center cooks. Also avoid overmixing the batter after rising and crowding the pot.
How should I store leftover loukoumades, and can I re-crisp them?
Store un-sauced loukoumades in an airtight container at room temperature for 1 day, or refrigerate up to 3 days. Reheat in a 180°C / 350°F oven or air fryer until crisp. Add syrup or honey after reheating.
What’s the best way to serve loukoumades so they stay crisp?
Serve them warm and drizzle with the honey syrup just before eating, then finish with cinnamon and crushed walnuts. If you want maximum crispness, plate only what you’ll eat right away and keep the rest unsauced.