📝 About This Recipe
These ethereal, cloud-like puffs of fried dough are a cornerstone of Greek celebration, dating back to the ancient Olympic Games where they were awarded to victors. Each golden sphere features a shatteringly crisp exterior that yields to a soft, airy, and slightly chewy center infused with hints of yeast and vanilla. Drenched in a warm, spiced honey syrup and dusted with toasted sesame and cinnamon, they offer a perfect harmony of floral sweetness and rustic crunch.
🥗 Ingredients
The Dough (Fritters)
- 2 cups All-purpose flour (sifted)
- 1/2 cup Cornstarch (adds extra crispness)
- 1 packet Active dry yeast (approx. 2 1/4 tsp)
- 1 1/2 cups Warm water (between 100°F and 110°F)
- 1/2 cup Lukewarm milk (whole milk preferred)
- 1 tablespoon Granulated sugar
- 1/2 teaspoon Salt
- 2 tablespoons Vegetable oil (for the batter)
- 4 cups Neutral oil (for frying, such as canola or sunflower)
The Honey Syrup
- 1 cup Greek honey (Thyme honey is traditional)
- 1/2 cup Water
- 1 piece Cinnamon stick
- 1 teaspoon Lemon juice (prevents crystallization)
The Toppings
- 1 tablespoon Ground cinnamon (for dusting)
- 2 tablespoons Toasted sesame seeds
- 1/2 cup Walnuts (finely chopped)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl, whisk together the sifted flour, cornstarch, and salt. Make a well in the center.
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3
Pour the yeast mixture, lukewarm milk, and 2 tablespoons of oil into the well. Using a wooden spoon or hand mixer, beat the mixture vigorously for 2-3 minutes until a smooth, thick, and elastic batter forms (it should be stickier than bread dough but thicker than pancake batter).
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4
Cover the bowl with a damp cloth or plastic wrap and place in a warm, draft-free spot. Let the dough rise for 1 to 1.5 hours, or until it has doubled in size and is full of tiny air bubbles.
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5
While the dough rises, prepare the syrup. In a small saucepan, combine the honey, water, and cinnamon stick. Bring to a simmer over medium heat for 5 minutes, then stir in the lemon juice. Remove from heat and let it cool slightly; it should be warm, not boiling, when serving.
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6
Heat the 4 cups of frying oil in a deep pot or Dutch oven until it reaches 350°F (175°C). Use a thermometer to ensure accuracy.
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7
Prepare a small bowl of water and a teaspoon. Dip the spoon in water (this prevents sticking).
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8
The traditional method: Grab a handful of the bubbly dough in your left hand and squeeze your fist so a small ball of dough 'pops' out between your thumb and index finger. Scoop it off with the wet spoon and drop it into the hot oil.
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9
Repeat the process, frying about 6-8 balls at a time. Do not overcrowd the pot, as this will drop the oil temperature and make them greasy.
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10
Fry the loukoumades for 2-3 minutes, using a slotted spoon to constantly push them down and turn them so they brown evenly on all sides. They should be a deep golden brown.
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11
Remove the golden puffs with a slotted spoon and place them on a plate lined with paper towels for just 30 seconds to drain excess oil.
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12
While still hot, transfer the loukoumades to a large platter. Drizzle generously with the warm honey syrup.
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13
Immediately sprinkle with ground cinnamon, toasted sesame seeds, and chopped walnuts. Serve immediately while the exterior is still crunchy.
💡 Chef's Tips
For the ultimate crunch, never skip the cornstarch; it creates a glass-like crust that holds up against the syrup. Ensure your yeast is fresh; if the mixture doesn't foam in Step 1, discard it and start over or the dough won't rise. Keep the oil temperature consistent at 350°F; too low and they absorb oil, too high and they stay raw in the middle. If the 'hand-squeeze' method is too difficult, use two small spoons or a small cookie scoop dipped in water to form the balls. Always serve loukoumades fresh; they lose their signature crispness within an hour of frying.
🍽️ Serving Suggestions
Serve alongside a steaming cup of strong Greek coffee or a double espresso to balance the sweetness. For a modern twist, drizzle with melted dark chocolate or Nutella in addition to the honey. Pair with a side of cold, creamy vanilla bean gelato or Greek yogurt for a temperature contrast. Serve as a grand finale to a Mediterranean feast of grilled lamb and Greek salad. A glass of chilled Muscat or a sweet dessert wine complements the floral notes of the honey beautifully.